Ingredients
Scale
- 2 tablespoons gochujang paste
- 1 tablespoon soy sauce
- 2 tablespoons chili oil
- 2 garlic cloves, crushed
- 1 tablespoon ginger, grated
- 1 lemongrass stalk, chopped
- 1 can (400ml) coconut milk
- 5 cups vegetable or chicken stock
- 200g noodles of your choice
- 2 heads pak choi, sliced
- 4 scallions, finely sliced
- Handful of cilantro leaves
- 1 lime, sliced into wedges
Instructions
- In a large saucepan over medium heat, combine gochujang paste, soy sauce, chili oil, garlic, and ginger. Stir until fragrant.
- Pour in the coconut milk and add lemongrass. Mix in the vegetable or chicken stock and bring to a simmer for five minutes.
- Add the noodles and cook according to package instructions (about four minutes). Stir in the sliced pak choi for an additional minute until bright green.
- Serve hot, garnished with lime wedges, scallions, cilantro leaves, and an extra drizzle of chili oil.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg