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    Hummusapien » Recipes » Lunch and Dinner » Thai Curry Soba Noodle Bowls

    ★★★★★ from 8 reviews

    Thai Curry Soba Noodle Bowls

    Published Mar 5, 2018 · Modified Jan 27, 2022 · by Alexis Joseph · 20 Comments

    Jump to Recipe

     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!

     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.

     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!

    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!

     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!

    Cheers to sharing scrumptious, healthy meals with someone you love and better yet...LEFTOVERS!

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    Thai Curry Soba Noodle Bowls

    ★★★★★ 5 from 8 reviews
    • Author: Alexis
    • Prep Time: 15 mins
    • Cook Time: 15 mins
    • Total Time: 30 mins
    • Yield: 4-6 1x
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    Description

    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

    Scale
    • 8oz soba noodles (sub brown rice noodles for gluten-free)
    • 1 tbsp avocado or coconut oil
    • ½ cup chopped shallot
    • 1 ½ cups thinly sliced red cabbage
    • 1 red bell pepper, thinly sliced
    • 1 carrot, cut into match sticks
    • 1 tbsp fresh ginger, minced
    • 3 cloves garlic, minced
    • 1 cup shelled edamame
    • 2 tbsp red curry paste
    • 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

    Instructions

    1. 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.
    2. 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.
    3. Stir in the bell pepper, carrot, ginger, garlic, and edamame, sautéing for another minute.
    4. 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.
    5. Add noodles, tossing to combine. Serve hot garnished with extra cilantro, if desired.

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

     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!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Maria says

      April 20, 2021 at 12:21 am

      Thai curry is favorite of mine!

      Reply
      • Alexis Joseph says

        April 21, 2021 at 12:58 am

        Yayyy thanks a ton, Maria!

        Reply
    2. Danielle says

      August 21, 2020 at 5:15 pm

      SO quick and easy to make and I love the colorful array of healthy veggies! Perfect for my lunches and it makes me look forward to eating a filling, healthy and TASTY meal. Thanks Alexis!

      ★★★★★

      Reply
      • Alexis Joseph says

        August 21, 2020 at 9:29 pm

        Woop! So glad to hear you loved these bowls. I need to make them again!

        Reply
      • Erica says

        August 27, 2020 at 2:43 pm

        Just tried this recipe earlier this week and it was great! Super easy, filling and did make great leftovers! Thank you for sharing!

        ★★★★★

        Reply
        • Alexis Joseph says

          August 27, 2020 at 3:27 pm

          Awesome! Thanks a ton, Erica!

          Reply
    3. Amy says

      November 20, 2019 at 4:57 pm

      You're not kidding about making good leftovers! Plus it went together so fast. It was a great for a quick meal...although next time I'm going to make sure I actually have red curry paste...I had to use curry powder, and I'm not sure how that changed things, as it was still amazing, but next time for sure I'm making it right.

      OH and I had leftover mushrooms from making the kale and rosemary potato warm salad and I added mushrooms. They were a nice touch. Basically I add whatever veggies I have that I need to use up to any meal. 🙂

      Reply
      • Alexis Joseph says

        November 21, 2019 at 11:32 pm

        That is so awesome!! I love adding whatever veggies I have on hand. Thanks for letting me know you liked it!

        Reply
    4. google street view says

      March 21, 2019 at 2:39 am

      These look quick, yummy, and easy. All things I love in a recipe.

      ★★★★★

      Reply
    5. d brossy says

      March 17, 2019 at 10:20 am

      so easy, so good! very yum. thanks!

      Reply
      • Alexis says

        March 17, 2019 at 6:10 pm

        Awesome, thanks for letting me know!

        Reply
    6. Carol Murphy says

      February 28, 2019 at 9:47 pm

      Perfect week night meal! Just can't beat coconut curry! Next time I may add a dash of red pepper flakes for a bit of spice too!

      ★★★★★

      Reply
    7. Connie says

      May 13, 2018 at 8:20 pm

      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!

      ★★★★★

      Reply
    8. Kimberly Baxter says

      March 27, 2018 at 6:19 am

      Look at that color, it's so beautiful and delicious! I’ll be making this soon.

      ★★★★★

      Reply
    9. yify says

      March 13, 2018 at 4:19 am

      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.

      ★★★★★

      Reply
    10. Sheila says

      March 09, 2018 at 11:44 pm

      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.

      Reply
      • Alexis says

        March 10, 2018 at 1:30 pm

        That's fab news! Thanks so much for the feedback, Sheila 🙂

        Reply
    11. Dylan Miles says

      March 05, 2018 at 2:20 pm

      I am SO feelin' this today. Looks delish!!

      ★★★★★

      Reply
    12. Meghan says

      March 05, 2018 at 10:05 am

      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 🙂

      Reply
    13. Charmaine Ng | Architecture & Lifestyle Blog says

      March 05, 2018 at 5:54 am

      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
      https://charmainenyw.com

      Reply

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    Well HELLO there, pal! I'm Alexis. Welcome to Hummusapien, a fantastical food blog brimming with nourishing (always delish!) recipes from a Registered Dietitian plus life tidbits to inspire you to live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cookin'.

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