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Curried Soba Noodle Soup
Curried Soba Noodle Soup Photo: Liz Andrew/Styling: Erin McDowell

It’s the second week of 2014, which likely means you’re already considering ditching the all-green diet for a steaming bowl of hearty pasta. We’re there too. Luckily, there’s no need to abandon all hope for a healthier New Year when this noodle recipe can satisfy those cravings (and resolutions). Start with a spicy, creamy coconut curry broth, add healthy soba noodles (made from buckwheat flour), then toss in some raw veggies for crunch. Now that’s healthy dedication.

4 servings

1 teaspoon sesame oil

1 teaspoon vegetable oil

1 medium sweet onion, thinly sliced

1 tablespoon minced ginger

3 garlic cloves, minced

Kosher salt

2 tablespoons red curry paste (or 3, if you like it spicy)

One 14-ounce can light coconut milk

3 cups vegetable broth

2 bundles soba noodles (5 ounces)

¾ cup thinly sliced carrot

¾ cup thinly sliced red bell pepper

½ cup thinly sliced scallion

½ cup chopped cilantro

1. In a wok or large sauté pan, warm the sesame and vegetable oils over medium heat. Add the onion and stir-fry until it’s translucent, 4 to 5 minutes. Add the ginger and garlic, and cook until fragrant, 1 minute more. Season with salt.

2. Add the curry paste and cook until very fragrant, 30 seconds to 1 minute. Add the coconut milk and vegetable broth, then bring the mixture to a simmer, stirring to ensure that the curry paste is fully dissolved into the liquid.

3. Simmer the broth until it’s very flavorful and reduced slightly, 15 to 20 minutes. Add the noodles and cook until tender, 4 to 5 minutes.

4. To serve, ladle the soup and noodles into bowls, and top with the carrots, peppers, scallions and cilantro. Serve immediately.

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