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Before you jump to Gochujang and coconut noodle soup (vegan) recipe, you may want to read this short interesting healthy tips about Foods That Help Your Heart.
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We hope you got insight from reading it, now let’s go back to gochujang and coconut noodle soup (vegan) recipe. You can cook gochujang and coconut noodle soup (vegan) using 38 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to make Gochujang and coconut noodle soup (vegan):
- Prepare For the Tofu
- Use 200 g roughly chopped tofu
- Provide 2 red chilli's (or as many to your preference)
- Get 1 teaspoon chia seeds
- Use 2 desert poons olive oil (roughly)
- Prepare 1 desert spoon soy sauce
- Take 1 teaspoon oyster sauce
- Provide 1 desert spoon shauxing cooking wine (roughly)
- Get The soup
- Take 1/2 of an onion sliced
- Provide 1 red bell pepper sliced
- Provide 1/2 handful green beans halved or in thirds depending on length
- Use 1/2 handful baby corn sliced
- Use 4 Pak choi leaves sliced
- Prepare 1 large tomato roughly chopped small
- You need 1/3 handful spring onions diagonally sliced (white side)
- Take 1 handful bean sprouts
- Get 1 heaped teaspoon of gochujang paste
- Take 5 kaffir lime leaves
- Use 2 desert spoons olive oil (roughly)
- Take 1 teaspoon ginger paste
- Get 1 teaspoon garlic paste
- Use 1 teaspoon chilli oil
- Provide 1 teaspoon brown sugar
- You need 400 ml coconut milk
- Take 100 ml water (roughly)
- Provide 1 teaspoon Safflower/1 pinch saffron (optional)
- Take Noodles
- Prepare How many noodles you feel you want for need
- Provide I only had a little bit of some whole-wheat noodles
- Take Garnish (all optional and exchangeable)
- Use 1 lotus root per person
- Prepare Chilli flakes
- You need Chilli oil
- Prepare Basil
- You need Spring onions (the green side)
- Provide Thinly sliced ginger
- Prepare Bean sprouts
Instructions to make Gochujang and coconut noodle soup (vegan):
- (i forgot to take a picture of the tofu)
- In a pan (preferably a wok but I used a kadai as it was what I had clean on hand, anything would work really) heat up olive oil on high heat. Once oil is hot add the tofu. Fry it for about 5 minutes before adding chia seeds and chilli's (i only had green ones, but red would best). Fry for a further few minutes
- Deglaze the pan with shauxing cooking wine and then add the oyster sauce and soy sauce. Cook for a further few minutes and then put it in a bowl and save for later.
- In the same pan (you can quickly clean it a or leave with the tofu flavours, totally optional) add more olive oil and allow to heat up. Once hot add onions. Fry them until they get a bit of colour. Then add the peppers and cook for a further few minutes.
- Add your tomato's and allow to cook for a further 5 minutes, stirring as little as possible. During this, mix together your brown sugar, ginger paste, garlic paste, chilli oil, safflower/saffron and gochujang in a bowl.
- Then add in the green beans and small corn. Cook for another minute and add the pok choi and spring onion. Let it cook for another minute before adding in your mixed paste. Allow that to cook for a further minute.
- Now add the coconut milk and kaffir lime leaves. Mix and leave to simmer for 10 minutes.
- Finally, add the spinach. Allow to cook for a further minute before adding the pre-cooked tofu. (this is when I do the Noodles. Do it according to the packet)
- Serve with whatever you would like or using what i used and enjoy
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