Looking for a meal that is: Easy? Check. Healthy? Check. Vegan? Check. Delicious? Double check.
This is one of those recipes that could easily convince you that veganism is the way to go. Seriously. It’s not only super simple and easy to make but packs such flavor while also offering a diversity of textures. It’s pretty easy on the eyes as well as the soba noodles provides a perfect backdrop for the brightly-colored vegetables that are the star of the show. Yum. Yum. Yum.
Adapted from Hummusapien
Total time: 30 minutes / Serves 6
- 8oz soba noodles
- 1 tbsp coconut oil
- ½ cup chopped shallot
- 1½ cups thinly sliced red cabbage
- 1 red bell pepper, thinly sliced
- 1 carrot, cut into matchsticks
- 1 tbsp fresh grated ginger
- 3 cloves minced garlic
- 1 cup shelled edamame
- 2 tbsp red curry paste
- 1-14.5oz can full fat coconut milk
- ½ cup vegetable broth
- 2 tbsp liquid aminos (can substitute reduced sodium soy sauce)
- ¼ cup fresh chopped cilantro, plus more for garnish
- Salt and pepper, to taste
- Bring a large pot of water to a boil. Add the noodles and cook for 5-8 minutes, depending on package directions. Drain and set aside.
- Heat oil in a deep skillet or Dutch oven over medium-low heat. Once hot, add shallot and cabbage and sauté for about 8 minutes or until softened.
- Stir in the bell pepper, carrot, ginger, garlic, and edamame, sautéing for another minute.
- Add curry paste, coconut milk, vegetable broth, and soy sauce, stirring to combine for 2 minutes. Stir in cilantro. Season to taste with salt and pepper.
- Add noodles, tossing to combine. Serve hot garnished with extra cilantro if desired.
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