Quick Spicy Coconut Noodles

Quick Spicy Coconut Noodles are a fantastic option for a fast, flavorful meal. With a perfect blend of spices and creamy coconut milk, this dish delivers a satisfying kick that lifts your spirits. It’s also very easy to make, requiring just a few ingredients and minimal cooking time. Whether you’re enjoying a cozy night at home or need a quick meal on a busy day, these noodles tick all the boxes!

How to Make Quick Spicy Coconut Noodles

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

Directions:

1. Set a large saucepan over medium heat.
2. Add 2 tablespoons of gochujang paste, 1 tablespoon of soy sauce, 2 teaspoons of fish sauce, and 2 tablespoons of chili oil. Stir for a minute or two.
3. Add the crushed garlic and grated ginger, cooking and stirring for another minute.
4. Pour in the coconut milk, the crushed lemongrass pieces, and the stock. Stir to combine everything, then bring it to a simmer. Lower the heat and let it cook for five minutes.
5. Add your noodles directly into the broth, stir, and let them cook for about four minutes. Check the cooking time based on your noodle packet, as different noodles can take a bit longer.
6. Once the noodles are cooked, add the sliced pak choi and stir through the broth for about a minute until they turn bright green. Remove the pot from the heat.
7. Divide the saucy noodles and pak choi between bowls. Spoon lots of the delicious sauce into each bowl.
8. Squeeze a wedge of lime over each bowl, then top with sliced scallions and cilantro leaves. Finish with a drizzle of chili oil, and serve with more lime wedges on the side.

How to Serve Quick Spicy Coconut Noodles

Serve these noodles hot in bowls. Add extra lime wedges and chili oil on the side so everyone can adjust the flavors to their taste. These noodles pair well with a light salad or steamed vegetables.

How to Store Quick Spicy Coconut Noodles

If you have leftovers, store them in an airtight container in the fridge. They will last for up to three days. Reheat gently on the stove with a splash of water or broth to loosen the noodles.

Tips to Make Quick Spicy Coconut Noodles

• Adjust the spice level by adding more or less gochujang and chili oil to suit your taste.
• Use any noodles you prefer—rice noodles, wheat noodles, or even egg noodles work great.
• Fresh herbs like basil or mint can be used instead of cilantro for a different flavor.

Variation

You can add protein to this dish, such as chicken, shrimp, or tofu. Simply cook the protein in the saucepan before adding the broth and other ingredients.

FAQs

1. 
   

   Can I make this recipe vegan?
   Yes! Use a vegan fish sauce or substitute it with more soy sauce to keep it vegan-friendly.

   
   
2. 
   

   What can I substitute for gochujang?
   If you don’t have gochujang, you can use sriracha for a similar spice level but it will alter the flavor a bit.

   
   
3. 
   

   Can I use regular coconut milk?
   Yes, but for a richer flavor, look for coconut milk with a higher percentage of coconut extract.

   
   

Quick Spicy Coconut Noodles

A quick and flavorful dish featuring tender noodles coated in a rich, spicy coconut sauce with your choice of protein and crisp vegetables. Perfect for a weeknight meal when you crave something exotic and satisfying.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 8 oz rice noodles dry
• 1 can full-fat coconut milk 13.5 oz
• 2 tbsp red curry paste
• 1 cup chicken or vegetable broth
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 1 tbsp lime juice
• 8 oz chicken breast or firm tofu sliced
• 1 red bell pepper sliced
• 1 cup broccoli florets
• 2 cloves garlic minced
• 1 tsp fresh ginger grated

For Garnish

• fresh cilantro chopped
• chili flakes optional

Equipment

• Large pot
• Large pan or wok
• Knife
• Cutting board

Method

 

Preparation

1. Cook rice noodles according to package directions; drain and set aside.
2. Slice chicken or tofu, chop bell pepper and broccoli, and mince garlic and grate ginger.

Cooking

1. Heat a large pan or wok over medium heat. Cook sliced chicken or tofu until browned, then remove from the pan.
2. Add minced garlic and grated ginger to the pan, sautéing for 30 seconds until fragrant. Stir in red curry paste and cook for 1 minute.
3. Pour in coconut milk and broth, bringing the mixture to a simmer. Add bell pepper and broccoli, cooking until the vegetables are tender-crisp.
4. Return the cooked protein to the pan. Stir in soy sauce, brown sugar, and lime juice, then add the prepared noodles and toss to coat.

Serving

1. Serve the noodles immediately, garnished with fresh cilantro and optional chili flakes.

Notes

For extra heat, add more red curry paste or a pinch of cayenne pepper. This recipe is also great with shrimp or a variety of other vegetables like snap peas or carrots.