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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 every single article about weight loss and getting healthy informs readers to avoid drive through windows like the plague and that they need to do all of their own cooking. This is certainly excellent advice. But at times the last thing you want to do is make a whole dinner for yourself and your family. Sometimes almost all you really want is to go to the drive through and get home quickly. There is no reason that you shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. You are able to do this because many of the popular joints are now marketing “healthy” menu selections to keep their businesses up. Here is how to eat healthy when you hit the drive through.
Your drink ought to be water or juice or milk. Drinking a large soda allows hundreds of empty unhealthy calories into your diet. Usually a single serving of soda pop is merely eight ounces big. Those eight ounces usually are at least 100 calories and close to ten tablespoons of sugar. A fast food soft drink is almost always a minimum of twenty ounces. Thirty ounces, however, is much more common. This is the reason why just ordering a soft drink will add cupfulls of sugar and thousands of empty calories to your diet. It is much healthier to decide on milk, juice or normal water.
Simple sense states that the best way to lose fat and get healthy is to ban fast food from your diet completely. Most of the time this is a good plan but if you make great choices, there is no reason you can’t visit your drive through once in a while. Sometimes the thing you need is to let someone else create your dinner. If you choose healthy things, 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. 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 prepare Gochujang and coconut noodle soup (vegan):
- Use For the Tofu
- Use 200 g roughly chopped tofu
- Prepare 2 red chilli's (or as many to your preference)
- Provide 1 teaspoon chia seeds
- Use 2 desert poons olive oil (roughly)
- Get 1 desert spoon soy sauce
- Prepare 1 teaspoon oyster sauce
- Get 1 desert spoon shauxing cooking wine (roughly)
- Use The soup
- Prepare 1/2 of an onion sliced
- Take 1 red bell pepper sliced
- Prepare 1/2 handful green beans halved or in thirds depending on length
- Use 1/2 handful baby corn sliced
- Prepare 4 Pak choi leaves sliced
- Get 1 large tomato roughly chopped small
- Use 1/3 handful spring onions diagonally sliced (white side)
- Get 1 handful bean sprouts
- Get 1 heaped teaspoon of gochujang paste
- Take 5 kaffir lime leaves
- Prepare 2 desert spoons olive oil (roughly)
- You need 1 teaspoon ginger paste
- Take 1 teaspoon garlic paste
- You need 1 teaspoon chilli oil
- Get 1 teaspoon brown sugar
- Prepare 400 ml coconut milk
- Provide 100 ml water (roughly)
- You need 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
- Take Garnish (all optional and exchangeable)
- Prepare 1 lotus root per person
- Provide Chilli flakes
- Prepare Chilli oil
- Prepare Basil
- You need Spring onions (the green side)
- Provide 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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