Spicy Noodle Soup

Enjoy these delicious noodles with a delightful golden spicy broth packed with earthy umami and creamy coconut. Ready in only 20 minutes, this quick noodle soup is incredibly savory, aromatic, and will surely spice up the weekly menu.

Spicy Noodle Soup

Course

Main Course
Prep time

5 Mins
cook time

15 Mins
servings

1
Author

@yeungmancooking

Ingredients

110g Lotus Foods Organic Buckwheat & Brown Soba Rice Noodles
½ cup + 1 tbsp coconut cream
1 tbsp doubanjiang
40g broccolini
50g baby king oyster mushrooms
1½ cups veggie stock
1 tbsp soy sauce
½ tbsp maple syrup
1 tbsp chili oil
1 tbsp green onion
1 tsp toasted sesame seeds
chili threads to taste

product used in the recipe

Organic Buckwheat & Brown Soba Rice Noodles

1

Bring a pot of water to boil for the noodles.
2

Cook noodles per directions on package. Stir occasionally to prevent from sticking together. Strain, rinse with cold water and set aside.
3

Heat saucepan to medium heat. Add 1 tbsp of coconut cream and let cook for ~2 mins.
4

Add doubanjiang and stir. Add broccolini and baby king oyster mushrooms. Sauté for 2-3 mins.
5

Add the rest of the coconut cream, veggie stock, soy sauce, and maple syrup. Stir and bring to a boil.
6

Plate noodles and pour the soup into bowl. Garnish with chili oil, freshly chopped green onion, toasted sesame seeds, and chili threads.