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Thai Curry Soba Noodle Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Alexis Joseph
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 servings 1x
  • Category: Main Meals
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegan


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!


Units Scale
  • 8oz soba noodles (sub brown rice noodles for gluten-free)
  • 1 tbsp avocado or coconut oil
  • 1/2 cup chopped shallot
  • 1 1/2 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
  • 1/2 cup vegetable broth
  • 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


  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.