Rainbow Curry Soba Noodle Bowls

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 lunch or dinner.
Course Main Course
Prep Time 10 minutes
Total Time 10 minutes
Author Dani


  • 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


  1. 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.
  2. 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.
  3. Stir in chopped basil and cilantro.
  4. Cook the noodles according to package instructions.
  5. 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.
  6. Add in noodles and desired amount of sauce.
  7. Top with more herbs and a squeeze of lime juice.
  8. Serve and enjoy!