Description
A bold and flavorful noodle dish that combines the creamy richness of coconut milk with a spicy kick from gochujang. Perfectly balanced with umami, citrus, and fresh toppings, this quick and easy recipe is ideal for busy weeknights or a comforting meal in minutes.
Ingredients
-
- 8 oz noodles (ramen, udon, or rice noodles)
- 1 can (13.5 oz) coconut milk
- 1 tablespoon gochujang or chili paste
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 cup mixed vegetables (spinach, bell peppers, or bok choy)
- 2 tablespoons green onions, chopped (for garnish)
- 1 teaspoon sesame seeds (for garnish)
- Optional protein: Tofu, shrimp, or chicken
Instructions
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- Cook the Noodles: Bring a pot of water to a boil and cook noodles according to package instructions. Drain and set aside.
- Sauté Aromatics: In a large pan, heat sesame oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant.
- Build the Sauce: Stir in gochujang, soy sauce, and coconut milk, mixing well. Let simmer for 3-5 minutes until slightly thickened.
- Add Vegetables & Protein: Toss in mixed vegetables and optional protein, cooking until tender.
- Combine & Coat: Add the cooked noodles to the pan, tossing them in the sauce until evenly coated.
- Garnish & Serve: Remove from heat and top with green onions, sesame seeds, and a squeeze of lime juice. Enjoy!
Notes
-
- Adjust spice level by increasing or reducing the amount of gochujang.
- Use gluten-free noodles and tamari instead of soy sauce for a gluten-free option.
- Store leftovers in an airtight container for up to 2 days and reheat gently before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion