Coconut Noodles with No Fish Goujons

Suitable for vegan.

Naked without the splash Goujons

SERVES 2 | PREP 10 mins | COOK 15 mins


  • 1-2 pack Naked No Fish Goujons
  • Bunch of spring onions, roughly chopped
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp chilli powder
  • 150g medium dried noodles
  • 400g tin coconut milk
  • 80g fresh spinach
  • Salt and pepper
  • Oil for frying


  • No seaspiracy here. Coconut noodles and delicious Asian fusion flavours of garlic, ginger, chilli and coconut served with Naked No Fish Goujons.

    Cook goujons as per pack instructions - until golden brown.

    Separately, add a drizzle of vegetable oil to a large non-stick frying pan and sauté the spring onions for 3 minutes until they start to colour.

    Stir in the garlic, ginger and chilli and fry for 1 minute.

    Separately cook the noodles in boiling water as per pack instructions.

    Add the coconut milk and spinach to the spring onions and season with salt and pepper.

    Bring to the boil and simmer for a minute until the spinach has wilted.

    Lift the noodles straight from the water and stir them into the sauce until combined.

    Divide the noodles between two bowls and top with the no fish goujons, grated carrot, spring onion and fresh red chilli and coriander.

    RECIPE CREATED BY NAKED FAN, @AmySheppardFood (Instagram)

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