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.
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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.
If you make my recipes at home, you know that I’m always on team garlic and ginger. Flavor town! I’m combining my three favorite things when it comes to plant powered 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. Trust me when I say they make these Thai Curry Soba Noodles for dinner. The leftovers taste even better the next day!
Cheers to sharing scrumptious, healthy meals with someone you love and better yet…LEFTOVERS!
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!
Ingredients
8oz soba noodles (sub brown rice noodles for gluten-free)
2 tbsp reduced sodium soy sauce (sub tamari for gluten-free)
1/4 cup fresh chopped cilantro, plus more for garnish
Salt and pepper, to taste
Instructions
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.
What an awesome idea to mix up my two favourite cusines – Japanese and Thai! This sounds super luscious to eat, definitely something I want to try before the weather gets warmer. 🙂
The article you have shared here is very awesome. I really like and appreciate your work. The points you have mentioned in this article are useful. I must try to follow these points and also share others.
What an awesome idea to mix up my two favourite cusines – Japanese and Thai! This sounds super luscious to eat, definitely something I want to try before the weather gets warmer. 🙂
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
I love that these are (in total) 30 minutes to make – that speaks to me! Definitely going to put these on my list to try 🙂
I am SO feelin’ this today. Looks delish!!
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OMG! This is so delicious. We had it last Monday and everyone loved it. Thank you so much for sharing this recipe. It is a must-try for everyone.
That’s fab news! Thanks so much for the feedback, Sheila 🙂
The article you have shared here is very awesome. I really like and appreciate your work. The points you have mentioned in this article are useful. I must try to follow these points and also share others.
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Look at that color, it’s so beautiful and delicious! I’ll be making this soon.
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This is an awesome bowl!! I don’t make a lot of things more than once, but I will make this again, and again… Thanks for a great recipe!
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