Quick Spicy Coconut Noodles

Description §

What do you cook when you really can’t be bothered cooking? These one-pot, quick spicy coconut noodles hit the spot for me every time. Part ramen, part noodle soup, part saucy noodle bowls, they’re creamy, delicious, nourishing comfort food. Bonus: they take just 20 minutes to make!

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Ingredients §

• 2 tablespoons gochujang paste
• 1 tablespoon soy sauce
• 2 teaspoons fish sauce (or a vegan alternative/more soy sauce)
• 2 tablespoons chili oil (plus more to serve)
• 2 garlic cloves, crushed
• 1 tablespoon ginger, grated (or use 2 teaspoons of ginger paste)
• 1 lemongrass stalk, crushed and chopped into 3 pieces (or use 1 tablespoon of lemongrass paste)
• 14oz/400ml can of coconut milk (look for a coconut extract level above 60%)
• 5 cups/1.2 litres vegetable or chicken stock
• 200g/7oz noodles of your choice
• 2 heads of pak choi, sliced
• 4 scallions (spring onions), finely sliced
• Handful of cilantro (coriander) leaves
• 1 lime, sliced into wedges

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Method §

1. Set a large saucepan over medium heat and add 2 tablespoons of gochujang paste, 1 tablespoon soy sauce, 2 teaspoons fish sauce and 2 tablespoons of chili oil. Stir for a minute or two, then add the garlic and ginger and cook, stirring, for another minute.
2. Pour in the coconut milk, lemongrass pieces and stock. Stir to combine everything, then bring it to a simmer, lower the heat and leave it for five minutes.
3. Add your noodles directly into the broth, stir, then let them cook for about 4 minutes. Use your packet to guide you on the cooking time here - different noodles have slightly different cooking times. Once they’re cooked, add the sliced pak choi and stir through the broth for a minute, until they look bright green. Remove the pot from the heat.