Rather than order take-out again, make a homemade version of your favorite Thai curry noodles at home. All you need are a few pantry staples and some fresh vegetables to whip up this dish in around 30 minutes.
This sponsored recipe is brought by Kikkoman® as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.
Recipe by Deborah Murphy, MS, RDN
- 8-ounce package soba noodles
- 1 tablespoon canola oil
- 3 carrots, peeled, sliced into ribbons
- 4 cups thinly sliced purple cabbage
- 1 red bell pepper, thinly sliced
- 1 green onion stalk, chopped
- 2 tablespoons Kikkoman® Less Sodium Soy Sauce, divided
- 1½ tablespoons thai curry paste
- 1 teaspoon grated ginger
- 1 (13.5-ounce) can lite coconut milk (383 milliliters)
- 5-ounce package baby spinach leaves
- 1 tablespoon fresh lime juice
- 1 tablespoon Kikkoman® Rice Vinegar
- 1 teaspoon chopped fresh cilantro to garnish (optional)
Fill a medium saucepan with water and bring to a boil over high heat on the stove. Add the soba noodles and cook for 5 minutes. Drain and rinse in cold water. Set aside.
In a deep skillet, heat the canola oil over medium-high heat for 1 minute. Stir in the carrots, cabbage, and bell pepper. Cook for 6 to 8 minutes or until vegetables begin to soften. Stir in the onion, soy sauce, curry paste, ginger, and coconut milk and bring to a simmer. Stir in the spinach and cook another 2 to 3 minutes or until spinach is wilted. Stir in the soba noodles, lime juice, and vinegar. Cook another 2 to 3 minutes or until soba noodles are warmed through. Top with chopped cilantro to serve, if desired.
Serving Size: About 1 1½ cups
CALORIES 283; TOTAL FAT 7g; SAT. FAT 3g; CHOL. 0mg; SODIUM 742mg; CARB. 48g; FIBER 4g; SUGARS 5g; PROTEIN 11g