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
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
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.