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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 Finding Nutritious Fast Food.
Just about any article you read about bettering your health or losing weight is going to tell you to ignore the drive through and cook all of your meals instead. This is really very good advice. Sometimes, though, the last thing you need is to have to cook an evening meal from scratch. Sometimes you just would like to hit the drive through en route to your home and call it a day. Why shouldn’t you be capable of do this every so often and not have a bunch of guilt about slipping up on your diet? This is because many of the famous fast food restaurants on the market are trying to “healthy up” their menus. Here is how to eat healthy when you visit the drive through.
Your drink ought to be water or juice or milk. When you consume a huge soft drink you are adding a whole bunch of empty calories to your day. Usually just one portion of soft drinks should be eight ounces big. Those eight ounces tend to be at least 100 calories and close to ten tablespoons of sugar. A fast food soft drink is frequently not less than twenty ounces. Usually, though, they are 30 ounces. This means that just purchasing a soft drink will add cupfulls of sugar and thousands of empty calories to your diet regime. Milk, fruit juices or plain water are more healthy choices.
Traditional logic tells us that one sure way to get healthy and lose weight is to by pass the drive through and to remove fast food restaurants from your thoughts. While this is usually a good suggestion all you need to do is make a number of good choices and visiting the drive through isn’t anything to worry about–when you do it in moderation. Sometimes what you need is to let other people produce your dinner. When you want wholesome menu items, you do not have to feel bad about visiting the drive through.
We hope you got benefit from reading it, now let’s go back to gochujang and coconut noodle soup (vegan) recipe. To make gochujang and coconut noodle soup (vegan) you need 38 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to prepare Gochujang and coconut noodle soup (vegan):
- Prepare For the Tofu
- You need 200 g roughly chopped tofu
- Prepare 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
- You need 1 teaspoon oyster sauce
- Prepare 1 desert spoon shauxing cooking wine (roughly)
- Take The soup
- Provide 1/2 of an onion sliced
- You need 1 red bell pepper sliced
- Use 1/2 handful green beans halved or in thirds depending on length
- Get 1/2 handful baby corn sliced
- Provide 4 Pak choi leaves sliced
- Get 1 large tomato roughly chopped small
- Get 1/3 handful spring onions diagonally sliced (white side)
- Provide 1 handful bean sprouts
- Get 1 heaped teaspoon of gochujang paste
- Take 5 kaffir lime leaves
- Use 2 desert spoons olive oil (roughly)
- Prepare 1 teaspoon ginger paste
- You need 1 teaspoon garlic paste
- Use 1 teaspoon chilli oil
- Take 1 teaspoon brown sugar
- You need 400 ml coconut milk
- Take 100 ml water (roughly)
- Use 1 teaspoon Safflower/1 pinch saffron (optional)
- You need Noodles
- Prepare How many noodles you feel you want for need
- Get I only had a little bit of some whole-wheat noodles
- Take Garnish (all optional and exchangeable)
- Get 1 lotus root per person
- Provide Chilli flakes
- Get Chilli oil
- Take Basil
- Use Spring onions (the green side)
- Get Thinly sliced ginger
- Use 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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