Creamy Lemongrass & Ginger Hokkien Noodles

the perfect noodles for cold nights in

these creamy lemongrass ginger noodles with my favorite soy garlic marinated tofu will have you wanting to stay home and eat nothin but noodles. after one slurp, i immediately wanted to make another batch of this broth to store in the freezer to quick meals later.

this broth actually pretty simple and doesn't require too many ingredients. It comes together by sauteing the lemongrass and aromatics, deglazing with vegetable stock and allowing that to simmer. then straining it and returning it to the pot to add in the coconut milk, lime juice, soy sauce, noodles and everything else. i always like to finish cooking my noodles in sauce or broth to allow the sauce to thicken and to allow the noodles to take in more flavor.

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Creamy lemongrass & Ginger Hokkien Noodles

serves 2 / prep and cook time is about 30-45 minutes

Ingredients

1/4 cup - roughly chopped lemongrass ( I used 2 small stocks )

2 tbsp - minced ginger

2 tbsp - minced garlic

4 cups - vegetable stock

1 cup - coconut milk

1 tsp - gochujang paste

2 tbsp - soy sauce

1/4 cup - freshly squeezed lime juice

1 - 400 gram pack - Hokkien Noodles

Soy Garlic Tofu Marinade

1 - 14 oz - firm or extra firm tofu

4 tbsp - soy sauce

1 1/2 tbsp - vegetable oil

2 tbsp - rice wine vinegar

1 tbsp - sambal olek

1 tsp - garlic powder

1/2 tsp - ginger powder

1/4 tsp - paprika

Garnish

Sliced green onions

chopped cilantro

chili garlic ( I used momofuku chili garlic )

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Instructions

Step 1 - Marinate the tofu

For this recipe I cut the tofu in 4 rectangular blocks and marinaded them for about 20 minutes before putting it in the air fryer for 30 min at 400 degrees Fahrenheit. I am sure marinading it for longer would only make it taste better but it isn’t completely necessary.

Step 2 - Prepare the broth

In a warm pot add in the lemongrass, ginger, garlic and sauté till golden brown. Then deglaze the pot a bit with the vegetable stock and allow to simmer on low for about 30 minutes. Strain the stock with a mesh strainer to get a true broth and then in the same pot pour in the strained stock and add in the coconut milk, lime juice, gochujang and soy sauce.

Step 3 - Cook the Noodles

Once all the flavors have mingled together gently place the noodles inside the broth and allow them to cook and thicken. This took my noodles about 2-3 minutes, stirring gently to allow the noodles to untangle from each other.

Step 4 - Build your bowl

With some noodle tongs I made a little pile of noodles in my designated noodle bowl and then ladled over the broth. I sliced my tofu and layered it over the noodles and spooned on the chili garlic. Sprinkle over your chopped cilantro and green onions and relish in your hard work.

Save left overs in an air tight, food safe container for up to 5 days.

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If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3