Vegan in 10: Green Curry & Coconut Soba NoodlesBrooke McLay
Soba noodles are super quick, simple, and versatile. They can be served hot or cold, paired with all sorts of veggies and sauces, and are prepped in just minutes. Better yet, they fill you up quick. In this recipe, three absurdly simple, flavorful ingredients–green curry paste, almond butter, and coconut milk–combine to create a rich sauce that pairs perfectly with hot soba noodles. Topped with mint and roasted pepitas (pumpkin seeds), this recipe is destined to become a vegan favorite for your family!
Green Curry & Coconut Soba Noodles
- 1 (8 ounce) package soba noodles
- 2/3 cup almond butter
- 3 tablespoons green curry paste
- 1 cup coconut milk
- 1 tablespoon tamari
- 1/4 cup fresh mint or basil, chopped
- 1/4 cup toasted pepitas
Boil soba noodles in a large saucepot. Drain noodles in a colander, then return pot to the warm burner. Whisk together the almond butter, green curry paste, coconut milk, and tamari. Transfer to a serving bowl, and top with chopped mint and pepitas. Serve and enjoy.
Read more from Brooke on her blog, Cheeky Kitchen.
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