I don’t know why, but food just seems to taste better from a bowl – are you with me? Prepare to be bowled over… (see what I did there!) with my Soba noodles bowl and a tasty garnish of shredded carrot, roasted peanuts and selected fresh herbs.
This recipe comes together in just over 20 minutes and the beauty of it is that it can be eaten hot or cold. This makes it a great recipe to make up a big batch of and take the leftovers to work for lunch the next day – bonus!
Soba noodles are made from buckwheat (soba is actually the Japanese name for Buckwheat) and they’re usually served either chilled with a dipping sauce or in a hot broth such as a noodle soup.
That makes them a great option for this recipe. While we’re not serving our noodles in a dipping sauce, we are smothering them in the sauce instead.
I’ve gone for shredded carrot and red bell pepper for the veggies in this recipe, but feel free to add in any of your favorite fresh veg. Other items that might work well include mung bean sprouts, avocado, and bamboo shoots.
We love noodles in our household and if you love them too and want oodles more noodles recipes, why not give some of my other noodle recipes a try?
Japanese Udon Noodles with Kimchi Miso Broth
Cold Sesame Noodles with Peanut Sauce
Jackfruit (not chicken) noodle soup
If you make this Soba Noodles Bowl with Shredded Carrot, Peanuts and Fresh Herbs recipe, please come back and let me know how it turned out for you in the comments section below.
Or if you’re on Instagram, remember to tag us @OneBiteVegan with a photo of your version of the recipe. We love to see your vegan cooking creations!
Soba Noodles Bowl with Shredded Carrot, Peanuts, and Fresh Herbs
Ingredients
Sauces
- 13.5 ounces coconut milk refrigerated for 15 minutes
- 1 tbsp fresh ginger minced
- 2 tsp fresh garlic minced
- 1 tbsp green curry paste
- ½ red bell pepper
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp maple syrup
- ½ lime juiced
- salt & pepper to taste
Noodles
- 1 pound buckwheat soba noodles
Veggies & garnish
- 1 cup carrots grated
- ½ cup fresh mint chopped
- ½ cup fresh cilantro chopped
- 4 green onions chopped
- ¼ cup peanuts chopped
Instructions
- Bring a large pot of salted water to a boil. Add the soba noodles and cook until tender. Drain and rinse under cold running water to stop the cooking. Transfer to a large bowl.
- Heat a skillet over medium heat. Remove the can of coconut milk from the refrigerator and open the can. With a spoon scoop off the top layer of solid coconut and place into the skillet leaving the watery coconut liquid aside for the moment.
- Add the ginger, garlic, red bell pepper, and green curry paste to the skillet and cook for 4-5 minutes over medium heat. Stir often and do not burn. Add the rest of the coconut milk from the can to the pan. Bring to a simmer. Turn off the heat.
- Add the rest of the sauce ingredients and check seasoning.
- Pour the sauce over the noodles. Add the grated carrots, herbs, green onions, and peanuts. Mix well and serve at room temp or cold.
