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.
Servings: 4 people
Calories: 423kcal
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.