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Spicy Coconut Gochujang Noodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 21 reviews
  • Author: Kimberly
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Soup & Noodles
  • Method: Stovetop
  • Cuisine: Korean-Asian Fusion
  • Diet: Halal

Description

This Spicy Coconut Gochujang Noodles recipe is a flavorful and comforting dish featuring a rich coconut milk broth infused with Korean gochujang, garlic, ginger, and lemongrass. Perfect for a quick and satisfying meal, it combines tender noodles with wilted pak choi, fresh herbs, and a zesty lime finish, delivering a spicy, creamy, and aromatic experience in just 20 minutes.

Ingredients

Sauce and Broth

  • 2 tablespoons gochujang paste
  • 1 tablespoon soy sauce
  • 2 teaspoons fish sauce (or vegan alternative/more soy sauce)
  • 2 tablespoons chili oil (plus more to serve)
  • 2 garlic cloves, crushed
  • 1 tablespoon grated ginger (or 2 teaspoons ginger paste)
  • 1 lemongrass stalk, crushed and chopped (or 1 tablespoon lemongrass paste)
  • 1 (14 oz / 400 ml) can coconut milk
  • 5 cups (1.2 liters) vegetable or chicken stock

Main Ingredients

  • 200 g (7 oz) noodles of your choice (ramen, udon, rice noodles, etc.)
  • 2 heads pak choi, sliced

Garnishes

  • 4 scallions (spring onions), finely sliced
  • Handful of cilantro (coriander) leaves
  • 1 lime, cut into wedges

Instructions

  1. Build the base flavors: Heat a large saucepan over medium heat and add the gochujang paste, soy sauce, fish sauce, and chili oil. Stir continuously for 1–2 minutes to develop the base flavors and release the aromas.
  2. Add aromatics: Incorporate the crushed garlic and grated ginger into the saucepan, cooking for another minute until fragrant and well blended into the sauce.
  3. Create the broth: Pour in the coconut milk, add the chopped lemongrass, and the vegetable or chicken stock. Stir everything well and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes so the flavors meld beautifully.
  4. Cook the noodles: Add the noodles directly into the simmering broth. Cook for approximately 4 minutes or according to the package instructions until the noodles are tender but still offer a slight bite.
  5. Wilt the pak choi: Stir in the sliced pak choi and allow it to wilt gently in the hot broth for 1–2 minutes, ensuring it retains some crunch and freshness.
  6. Serve the noodles: Remove the saucepan from the heat. Divide the noodles and broth evenly into serving bowls.
  7. Garnish and finish: Top each bowl with finely sliced scallions and fresh cilantro leaves. Squeeze a wedge of lime over the top, drizzle with extra chili oil to taste, and serve immediately with additional lime wedges on the side.

Notes

  • You can use any type of noodles you prefer, such as ramen, udon, or rice noodles; adjust cooking time accordingly.
  • For a vegan version, substitute fish sauce with extra soy sauce or a vegan fish sauce alternative.
  • Chili oil quantity can be adjusted depending on your spice tolerance.
  • If fresh lemongrass is unavailable, lemongrass paste is a convenient substitute.
  • Leftover soup can be stored in the refrigerator for up to 2 days; reheat gently on the stovetop.

Find it online: https://slsrecipes.com/spicy-coconut-gochujang-noodles-recipe/