A simple delicious recipe for soba noodle bowls loaded with veggies and covered in a coconut curry sauce is perfect for a healthy, quick, and easy weeknight meal!
These easy and super delicious rainbow soba noodle bowls have easily been my new favorite go-to weeknight meal.
Why I love them?!?
- They are easy to make and store great in the fridge.
- They are gorgeous and so colorful!
- They taste amazing (addictively good!).
- They are healthy and packed full of veggies so something I can feel good about eating.
- Yes, yes, yes, yes!
Curry powder has become one of my favorite spices. I’m kind of obsessed with it now.
Do you remember these epic roasted curry vegetable wraps I made a little while ago?? You know, the ones with perfectly roasted veggies spiced with curry, garlic and turmeric, and added to a wrap with pickled red onions, a herbaceous vegan tahini mayo, and peppery arugula. OMG good! I actually have a tutorial on my stories on how to make them (go check it out!).
But I didn’t always love this spice. Growing up, we never really had Indian flavors. The first time I really encountered the spice is when I studied abroad in Bristol, England. Curry is actually a British national dish and was very popular among my flatmates. They actually made me a curry dinner one night (with all types of curry, including one with the yellow curry spice) to try and convince me to love curry.
And I will admit….I wasn’t a huge fan….at the time. These spices were so foreign to me and sort of initiated me, so I barely ate any of it. Plus, my palate was not as sophisticated as it is today.
It wasn’t until I moved to Chicago that I gave curry another try. We have this amazing Indian restaurant down the street from us that our friends convinced us to check out. Wow was it good. It made me totally obsessed with curry spices and other Indian flavors. I can’t believe how long I was missing out!
So today, I am bringing you another dish highlighting curry powder: these rainbow curry soba noodle bowls.
Let’s get to cooking.
This dish is my own creation, not necessarily traditional, and infuses both Thai and Indian flavors.
The first step is making the sauce. The sauce is a combination of sautéed onions and garlic, toasted curry spices, coconut milk and other flavors to bring it all together.
Here’s the quick rundown on how to make the sauce:
In a sauce pan, sautée garlic and onion until onions are translucent (a couple of minutes). Add the curry powder and cook until fragrant and toasted (this helps intensify the flavors). Add in the coconut milk, honey, chili sauce, soy, and lime juice. Coconut milk and curry is a natural pairing – the coolness and richness of the coconut milk tames the bold, spicy flavors of the curry. The soy adds a burst of salty goodness, the chili sauce adds an extra pop of spice, the honey a little sweetness to balance the spice, and the lime gives it a hit of acidity that rounds out the other flavors. Allow the mixture to simmer and thicken. If not thick enough, add a cornstarch slurry to get it to the right consistency. Finally, stir in fresh basil and cilantro. Done!
Set sauce aside and allow to cool and thicken further.
Next, we can prepare the veggies. I chose bok choy, purple cabbage, and carrots because of their beautiful colors and varied tastes and textures. But really any veggies you like and have in your fridge will go well in this dish.
Heat olive oil in a skillet and sauté the veggies until they are softened and browned, 5-8 minutes.
Cook the noodles according to package instructions.
Add the noodles and sauce to the large skillet with the veggies and stir so all the noodles are well-coated in the ssauce. Divvy out the noodles among bowls and top with fresh herbs and a squeeze of lime juice. Time to eat!
This dish 🔥!! It’s bold in flavor from the curry spices, soy sauce, and chili paste that make it salty and spicy. The curry also gives it this robust, earthy flavor that wakes up the whole dish. The coconut milk gives the sauce a luscious texture and rich taste. The honey adds a a touch of sweetness to help tame that spice. And the pop of lime and addition of herbs to the sauce make it bright and vibrant.
This flavorful sauces works perfectly with the buckwheat soba noodles and colorful sautéed veggies.
It’s a delightful dish that you need to try! If you aren’t already, this dish will make you a curry believer too!
Rainbow Curry Soba Noodle Bowls
- 4-6 large carrots shaved into ribbons
- 1 cup purple cabbage thinly sliced
- 2 heads boy choy chopped
- 2 tablespoons olive oil
- 1 small onion diced
- 4 cloves garlic
- 1 tablespoon curry powder
- 1 can coconut milk
- 2 tablespoons soy
- 2 teaspoons honey
- 2 teaspoons chili paste
- Juice of half a lime
- Healthy pinch of salt
- 1 1/2 teaspoons cornstarch and 1 tablespoon cold water
- 1 tablespoon basil
- 1 tablespoon cilantro
- 1 package of soba noodles
Heat 1 tablespoon of olive oil and cook garlic, onion, and a pinch of salt for 2-3 minutes. Add in curry powder and cook for another minute or so. Add in coconut milk, honey, lime juice, chili paste, and soy sauce. Allow sauce to bubble and thicken. Add salt and taste, and adjust seasonings as necessary.
If sauce is not thick enough, make a cornstarch slurry by combining cold water and cornstarch and adding it to the sauce. Bring sauce to a boil, then back down to a simmer and allow to cook until thickened. Take off heat.
Stir in chopped basil and cilantro.
Cook the noodles according to package instructions.
In a large skillet or wok, heat another tablespoon of olive oil. Add in veggies and sauté for 5-8 minutes, or until softened and starting to caramelize.
Add in noodles and desired amount of sauce.
Top with more herbs and a squeeze of lime juice.
Serve and enjoy!