Thai Curry Soba Noodle Bowls
Ingredients
The noodles and sauce
-
8
oz
soba noodles
-
1
tbsp
avocado or coconut oil
-
2
tbsp
red curry paste
-
1
14.5 oz can
full fat coconut milk
-
½
cup
vegetable broth
-
2
tbsp
reduced sodium soy sauce
-
¼
cup
fresh chopped cilantro
The vegetables
-
½
cup
chopped shallot
-
1 ½
cups
thinly sliced red cabbage
-
1
medium
red bell pepper
-
1
medium
carrot
-
1
tbsp
fresh ginger, minced
-
3
cloves
garlic, minced
-
1
cup
shelled edamame
Seasoning
Instructions
- 1. Boil water in a large pot and cook the soba noodles according to package directions for 5-8 minutes, then drain.
- 2. In a deep skillet or Dutch oven, heat the oil over medium-low heat, then sauté the shallot and cabbage until softened, about 8 minutes.
- 3. Add the bell pepper, carrot, ginger, garlic, and edamame, and sauté for an additional minute.
- 4. Stir in the curry paste, coconut milk, vegetable broth, and soy sauce, mixing well for 2 minutes, then add cilantro and season with salt and pepper.
- 5. Toss in the cooked noodles and combine. Serve hot with extra cilantro for garnish.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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