Creamy Lemongrass & Ginger Hokkien Noodles
It has been raining all week here in Orlando and whenever the weather is gloomy I instantly start craving something worm and comforting. Like a creamy bowl of noodles. For todays content recording for social media I wanted to make exactly what I was craving and cook with what I had on hand and believe it or not. I don’t actually always record food that I am craving in that moment because in reality I eat the same thing for a while before I am tired of it and then on to the next thing or I have meticulously planned out my content.
I made these creamy lemongrass ginger noodles with my favorite soy garlic marinated tofu and immediately wanted to make another batch of this broth to store in the freezer because it is that good. I am trying to push myself a bit with ingredients that I am not so familiar with, like lemon grass.
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.
Creamy lemongrass & Ginger Hokkien Noodles
* Serves 2 * 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 )
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 saute 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.
