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Gochujang and coconut noodle soup (vegan)
Gochujang and coconut noodle soup (vegan)

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 every article you read about improving 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 excellent information. But occasionally the last thing you wish to do is make a whole meal for yourself and your family. Once in a while you just want to pay a visit to the drive through while you’re on your way home and complete the day. There is simply no reason you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. You can do this because many of the popular joints are now marketing “healthy” menu selections to keep their businesses up. Here is how you can eat healthy and balanced when you reach the drive through.

Choose a drive through at a restaurant that is known for catering to people with healthier palates. Arby’s by way of example, isn’t going to serve burgers. Instead, a person’s options include things like roast beef and chicken sandwiches, wraps and big salads. Wendy’s, although no stranger to the hamburger, also includes an abundance of alternative meal choices: large salads, large baked potatoes and other tasty items fill its menu. Most fast food dining places will not stoop to the unhealthy lows seen at McDonalds.

Simple reason states that the simplest way to lose pounds and get healthy is to ban fast food from your diet completely. While this is usually recommended all you need to do is make a couple of good selections and visiting the drive through isn’t anything to worry about–when you do it in moderation. Occasionally, letting someone else cook dinner is just what you need. There isn’t any reason to feel terrible about going to the drive through when you make healthful decisions!

We hope you got benefit from reading it, now let’s go back to gochujang and coconut noodle soup (vegan) recipe. You can have gochujang and coconut noodle soup (vegan) using 38 ingredients and 9 steps. Here is how you do it.

The ingredients needed to cook Gochujang and coconut noodle soup (vegan):
  1. Provide For the Tofu
  2. Use 200 g roughly chopped tofu
  3. Take 2 red chilli's (or as many to your preference)
  4. You need 1 teaspoon chia seeds
  5. Take 2 desert poons olive oil (roughly)
  6. Prepare 1 desert spoon soy sauce
  7. Provide 1 teaspoon oyster sauce
  8. You need 1 desert spoon shauxing cooking wine (roughly)
  9. Provide The soup
  10. You need 1/2 of an onion sliced
  11. You need 1 red bell pepper sliced
  12. Use 1/2 handful green beans halved or in thirds depending on length
  13. Prepare 1/2 handful baby corn sliced
  14. You need 4 Pak choi leaves sliced
  15. Use 1 large tomato roughly chopped small
  16. Use 1/3 handful spring onions diagonally sliced (white side)
  17. Take 1 handful bean sprouts
  18. Prepare 1 heaped teaspoon of gochujang paste
  19. Take 5 kaffir lime leaves
  20. Provide 2 desert spoons olive oil (roughly)
  21. Get 1 teaspoon ginger paste
  22. Take 1 teaspoon garlic paste
  23. Get 1 teaspoon chilli oil
  24. Use 1 teaspoon brown sugar
  25. Get 400 ml coconut milk
  26. You need 100 ml water (roughly)
  27. You need 1 teaspoon Safflower/1 pinch saffron (optional)
  28. Use Noodles
  29. Prepare How many noodles you feel you want for need
  30. Get I only had a little bit of some whole-wheat noodles
  31. Take Garnish (all optional and exchangeable)
  32. Get 1 lotus root per person
  33. You need Chilli flakes
  34. Take Chilli oil
  35. Get Basil
  36. Get Spring onions (the green side)
  37. Provide Thinly sliced ginger
  38. Take Bean sprouts
Steps to make Gochujang and coconut noodle soup (vegan):
  1. (i forgot to take a picture of the tofu)
  2. 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
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Now add the coconut milk and kaffir lime leaves. Mix and leave to simmer for 10 minutes.
  8. 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)
  9. Serve with whatever you would like or using what i used and enjoy

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