Soba Noodles Bowl with Shredded Carrot, Peanuts, and Fresh Herbs
A simple yet tasty vegan soba noodle bowl, that fuses the best flavors from Asian cuisine.
Prep Time10 minutes mins
Cook Time12 minutes mins
Total Time22 minutes mins
Course: Bowls, Pasta and Noodles, Sauces
Cuisine: Asian, Japanese, Thai
Keyword: Soba Noodles Bowl with Shredded Carrot, Peanuts, and Fresh Herbs
Servings: 4 people
Calories: 423kcal
Author: Kevin Schmidt
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
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.
Calories: 423kcal | Carbohydrates: 43g | Protein: 12g | Fat: 26g | Saturated Fat: 19g | Sodium: 614mg | Potassium: 569mg | Fiber: 3g | Sugar: 9g | Vitamin A: 6896IU | Vitamin C: 30mg | Calcium: 86mg | Iron: 5mg