Loaded with bright veggies and buckwheat soba noodles in a creamy curry sauce, these Thai Curry Soba Noodle Bowls are a colorful, healthy meal. Makes great leftovers!
I feel like I haven’t posted an actual MEAL in a loooooong time.
I’m all about that raspberry brownie and regular brownie and nanner bread life. Baking is definitely one of my favorite forms of self care. Chocolate is my love language! As much as I love sweet snacks, I swear I eat real food, too.
Although lunches as of late look like Amy’s burritos, smoothies, or quick food from Alchemy, I’m pretty big on cooking something homemade for dinner for me and Jeff during the week. Having leftovers in the fridge is like a giant warm hug after a long day. Enter these Thai Curry Soba Noodle Bowls! They’re gonna hug you hard, I just know it.
I always make meals that’ll last us for at least two nights—usually one on Sunday and then something else again on Tuesday. Our go-to’s are Easy Vegan Lasgana, Easy Vegetable Teriyaki Stir Fry, Tacos, or Slow Cooker Smoky Walnut Chili. You know what’s missing from that worldly-inspired drool fest??
CURRY!! Mmmm the Thai kind.
If you make my recipes at home, you know that I’m always on team garlic and ginger. Flavor town! Trust me when I say they make these Thai Curry Soba Noodles. Comin’ in hot with the killer convenience factor is Gourmet Garden with their garlic stir-in paste and lightly dried ginger. No mincing or peeling required! And one less cutting board to wash (straight from Jeff’s mouth). You can find them in the produce section at Kroger. Since the ginger is dried, it lasts up to four months in the fridge. How awesomesauce is that? Busy people rejoice!
So here we are on a Monday with bowls of plant-powered goodness in the form of Thai Curry Soba Noodles. I’m combining my three favorite things when it comes to meals in a bowl—whole grains, bright veggies, and a bomb sauce. If you can’t find buckwheat soba noodles at the store or want to whip this up with what you already have in your pantry, you can use rice noodles (great for gluten-free!), spaghetti, or linguine instead. I used a bunch of colorful veggies here but you could also use broccoli, peas, shrooms, bean sprouts, and whatever else you fancy.
Cheers to sharing scrumptious, healthy meals with someone you love and better yet…LEFTOVERS!
- 8oz soba noodles (sub brown rice noodles for gluten-free)
- 1 tbsp avocado or coconut oil
- ½ cup chopped shallot
- 1½ cups thinly sliced red cabbage
- 1 red bell pepper, thinly sliced
- 1 carrot, cut into match sticks
- 1 tbsp Gourmet Garden lightly dried ginger (can sub 1 tbsp fresh grated ginger)
- 1 tsp Gourmet Garden garlic stir-in paste (cab sub 3 cloves minced garlic)
- 1 cup shelled edamame
- 2 tbsp red curry paste (I love Thai Kitchen brand)
- 1-14.5oz can full fat coconut milk
- ½ cup vegetable broth
- 2 tbsp reduced sodium soy sauce (sub tamari for gluten-free)
- ¼ cup fresh chopped cilantro, plus more for garnish
- Salt and pepper, to taste
- Bring a large pot of water to a boil. Add the noodles and cook for 5-8 minutes, depending on package directions. Drain and set aside.
- Heat oil in a deep skillet or Dutch oven over medium low heat. Once hot, add shallot and cabbage and sauté for about 8 minutes or until softened.
- Stir in the bell pepper, carrot, ginger, garlic, and edamame, sautéing for another minute.
- Add curry paste, coconut milk, vegetable broth, and soy sauce, stirring to combine for 2 minutes. Stir in cilantro. Season to taste with salt and pepper.
- Add noodles, tossing to combine. Serve hot garnished with extra cilantro, if desired.
This post is in partnership with Kroger and Gourmet Garden. Thanks for supporting the brands that make Hummusapien possible!