Spicy Coconut Noodles (Print Version)

# Ingredients:

01 - 2 tablespoons gochujang paste.
02 - 1 tablespoon soy sauce.
03 - 2 teaspoons fish sauce (or vegan substitute).
04 - 2 tablespoons chili oil, plus more for serving.
05 - 2 garlic cloves, crushed.
06 - 1 tablespoon fresh ginger, grated.
07 - 1 lemongrass stalk, crushed and cut in 3 pieces.
08 - 1 can (14 oz) coconut milk (60%+ extract).
09 - 5 cups vegetable or chicken stock.
10 - 7 ounces noodles of choice.
11 - 2 heads pak choi, sliced.
12 - 4 scallions, finely sliced.
13 - 1 handful fresh cilantro leaves.
14 - 1 lime, cut into wedges.

# Instructions:

01 - Heat gochujang, soy sauce, fish sauce, and chili oil in large pot over medium heat. Cook 2 minutes.
02 - Stir in garlic and ginger, cook for 1 minute until fragrant.
03 - Add coconut milk, lemongrass, and stock. Bring to simmer, reduce heat and cook 5 minutes.
04 - Add noodles to broth, cook about 4 minutes or according to package directions.
05 - Stir in pak choi until bright green, about 1 minute. Remove from heat.
06 - Divide into bowls, top with scallions, cilantro, lime juice, and extra chili oil.

# Notes:

01 - Noodles will absorb liquid while stored.
02 - Can substitute vegetables as needed.
03 - Add protein if desired.
04 - Keeps for 3 days in fridge.

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