Name: Spicy Coconut Gochujang Noodles
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 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; 200 g (7 oz) noodles of your choice (ramen, udon, rice noodles, etc.); 2 heads pak choi, sliced; 4 scallions (spring onions), finely sliced; Handful of cilantro (coriander) leaves; 1 lime, cut into wedges

A cozy, flavor-packed one-pot noodle dish, these Spicy Coconut Gochujang Noodles come together in just 20 minutes. The creamy coconut broth infused with spicy gochujang, aromatic lemongrass, and zesty lime is both comforting and exciting. With tender pak choi, fresh herbs, and your favorite noodles, this meal is an easy weeknight go-to with bold, crave-worthy flavors.

Why You’ll Love This Recipe

I love how this dish delivers so much depth of flavor with minimal effort. It’s a one-pot meal, which means less cleanup and more comfort. The combination of gochujang, coconut milk, and lemongrass creates a creamy-spicy broth that coats the noodles beautifully. It’s flexible, too—I can switch out the noodles or make it fully plant-based depending on what I have on hand. And with a cooking time of just 20 minutes, it’s ideal for busy evenings when I want something warm, spicy, and soul-soothing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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)

1 tablespoon grated ginger (or 2 teaspoons ginger paste)

2 garlic cloves, crushed

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

200 g (7 oz) noodles of your choice (ramen, udon, rice noodles, etc.)

2 heads pak choi, sliced

4 scallions (spring onions), finely sliced

Handful of cilantro (coriander) leaves

1 lime, cut into wedges

Directions

I heat a large saucepan over medium heat and add the gochujang paste, soy sauce, fish sauce, and chili oil. I stir this mixture for 1–2 minutes to start building flavor.

Then, I add the garlic and ginger and let them cook for another minute until everything smells fragrant and rich.

I pour in the coconut milk, lemongrass, and stock, stirring well. I bring it to a gentle simmer and let it cook for about 5 minutes to infuse the broth.

Next I add the noodles straight into the broth and cook them for about 4 minutes, or according to the package directions.

Once the noodles are almost done, I stir in the sliced pak choi and let it wilt for just a minute or two.

Then I remove the pot from the heat and divide the noodles and broth into serving bowls. I top each bowl with scallions, cilantro, and a squeeze of fresh lime juice.

I drizzle a bit more chili oil over the top for extra heat and serve with lime wedges on the side.

Servings and timing

Servings: 4

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Calories: ~398 kcal per serving

Variations

Make it vegan: I swap the fish sauce for extra soy sauce or a vegan fish sauce alternative.

Protein boost: Sometimes I add tofu cubes, shredded chicken, or a soft-boiled egg on top.

Different noodles: I switch between ramen, udon, or rice noodles depending on what I’m craving.

Add veggies: Mushrooms, bell peppers, or snap peas go really well in the broth if I want more vegetables.

Extra spicy: I increase the chili oil or add a dash of chili flakes for more heat.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. The noodles may absorb some broth, so I add a splash of water or stock when reheating. I reheat it gently on the stovetop or in the microwave until warmed through. I always add fresh herbs and lime juice again right before serving to revive the flavors.

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FAQs

What is gochujang, and where can I find it?

Gochujang is a Korean fermented chili paste that’s spicy, sweet, and savory. I usually find it in the international aisle of the grocery store or at Asian markets. It’s also widely available online.

Can I make this completely plant-based?

Yes, I just leave out the fish sauce or use a vegan substitute. I stick with vegetable stock and skip any animal-based toppings like eggs or meat.

What type of noodles work best for this recipe?

I use whatever I have—ramen for chewiness, rice noodles for a gluten-free option, or udon for thickness. They all soak up the broth beautifully.

Can I freeze this noodle soup?

I don’t recommend freezing it with the noodles in, as they get mushy. But I can freeze the broth on its own and cook fresh noodles when I’m ready to serve.

How spicy is this dish?

It has a medium level of heat thanks to the gochujang and chili oil. I control the spice by adding more or less chili oil when serving.

Conclusion

These Spicy Coconut Gochujang Noodles are the ultimate comfort food when I want something quick, warm, and satisfying. They’re easy to adapt, full of bold flavors, and ready in just 20 minutes. Whether I need a cozy solo dinner or an easy crowd-pleaser, this recipe never fails to hit the spot.

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