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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 Below Are A Few Basic Reasons Why Eating Apples Is Good.
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So what can all these vitamins and minerals do for the health and wellbeing of your body. As I am certain you know, research is being done all the time and there have been studies that have been done that show that apples can reduce some cancer risks. A few of the cancers that apples may help prevent are breast, liver, lung and colon cancers. Just that one factor ought to be adequate reason for every person to start eating apples.
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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 achieve that.
The ingredients needed to cook Gochujang and coconut noodle soup (vegan):
- Prepare For the Tofu
- Get roughly chopped tofu
- You need red chilli's (or as many to your preference)
- Prepare chia seeds
- Use desert poons olive oil (roughly)
- Use desert spoon soy sauce
- You need oyster sauce
- Get desert spoon shauxing cooking wine (roughly)
- Prepare The soup
- Provide of an onion sliced
- Use red bell pepper sliced
- You need green beans halved or in thirds depending on length
- Get baby corn sliced
- Get Pak choi leaves sliced
- Prepare large tomato roughly chopped small
- You need spring onions diagonally sliced (white side)
- Use bean sprouts
- You need heaped teaspoon of gochujang paste
- Get kaffir lime leaves
- Take desert spoons olive oil (roughly)
- Provide ginger paste
- Get garlic paste
- Provide chilli oil
- Take brown sugar
- Prepare coconut milk
- Provide water (roughly)
- Take Safflower/1 pinch saffron (optional)
- Use Noodles
- Get 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)
- Take lotus root per person
- You need Chilli flakes
- Provide Chilli oil
- Get Basil
- Provide Spring onions (the green side)
- Prepare Thinly sliced ginger
- Use Bean sprouts
Steps 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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