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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 Healthful Fast Food.
Almost each and every “get healthy” and “weight loss” article you study will tell you to skip the drive through and make all of your meals yourself. This is literally very true. But occasionally the last thing you wish to do is make a whole supper for yourself and your family. Once in a while you need to visit the drive through when you are on your way home and complete the day. There isn’t any reason that you shouldn’t be allowed to do this and not be suffering from guilt about slipping on your diet. This is because many of the well-known fast food restaurants on the market are trying to “healthy up” their menus. Here is how you can find appropriate food choices at the drive through.
Choose the drive through according to whether it has more healthy options available. Arby’s as an example, isn’t going to provide burgers. Instead, your choices consist of roast beef and chicken sandwiches, wraps and big salads. Wendy’s, not surprisingly, is known for its square burgers, nevertheless the menu there has lots of healthy choices like salad, potatoes and chili. Not every thing is McDonalds using its deep fried chicken parts as well as other terribly unfit items.
Logic claims that one of the best ways to stay healthy and balanced is to avoid the drive through and never eat fast food. Most of the time this is a good plan but if you make good choices, there’s no reason you can’t visit your drive through once in a while. Often what you require most is just to have somebody else do the cooking. If you decide on healthy items, the shame usually associated with hitting the drive through shouldn’t be so bad.
We hope you got insight 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 only need 38 ingredients and 9 steps. Here is how you do that.
The ingredients needed to cook 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
- You need 2 desert poons olive oil (roughly)
- Take 1 desert spoon soy sauce
- Provide 1 teaspoon oyster sauce
- Provide 1 desert spoon shauxing cooking wine (roughly)
- Take The soup
- Prepare 1/2 of an onion sliced
- Use 1 red bell pepper sliced
- Get 1/2 handful green beans halved or in thirds depending on length
- Take 1/2 handful baby corn sliced
- Take 4 Pak choi leaves sliced
- Provide 1 large tomato roughly chopped small
- You need 1/3 handful spring onions diagonally sliced (white side)
- Get 1 handful bean sprouts
- Prepare 1 heaped teaspoon of gochujang paste
- Provide 5 kaffir lime leaves
- Take 2 desert spoons olive oil (roughly)
- Use 1 teaspoon ginger paste
- Prepare 1 teaspoon garlic paste
- Prepare 1 teaspoon chilli oil
- Use 1 teaspoon brown sugar
- Prepare 400 ml coconut milk
- Get 100 ml water (roughly)
- Prepare 1 teaspoon Safflower/1 pinch saffron (optional)
- Get Noodles
- You need How many noodles you feel you want for need
- Prepare I only had a little bit of some whole-wheat noodles
- Use Garnish (all optional and exchangeable)
- Prepare 1 lotus root per person
- Prepare Chilli flakes
- Get Chilli oil
- You need Basil
- You need Spring onions (the green side)
- Provide Thinly sliced ginger
- Provide 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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