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Thai Red Curry With Soba Noodles and Sauteed Shimeji Mushrooms [Vegan]

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Who doesn't love a big bowl full of noodles? They're filling, comforting, and, of course, delicious. In this recipe, Thai red curry is made creamy with coconut milk and used as a base to soba noodles with plenty of mushrooms and flavorful vegetables.This dish is versatile, so it's easily turned either into a hot, dinner-style bowl or a light soba salad bowl — it all depends on whether or not you want to go heavy or light on the vegetables.

Thai Red Curry With Soba Noodles and Sauteed Shimeji Mushrooms [Vegan]

This Recipe is :

High Carb VeganVegan

Ingredients

For the Curry:

  • 2 garlic cloves, finely minced
  • 1 thumb-sized piece of ginger, finely minced
  • 3 tablespoons of Thai red curry paste
  • 1/2 cup of coconut milk
  • Juice from 1/4 lime
  • Salt and pepper, to taste
  • Soy sauce, to taste
  • Oil, for frying

For the Noodles and Vegetables:

  • Two bundles of soba noodles, cooked for 4 minutes
  • 1 cup shimeji mushrooms
  • 1/2 cup broccoli, cut into florets
  • A few handfuls of spinach
  • 1 purple carrot, cut into ribbons
  • 1/2 cup purple cabbage, thinly sliced
  • A handful of fresh coriander
  • A handful sesame seeds

Preparation

  1. Cook the soba noodles in salted water for 4 minutes. Drain and rinse under cold water.
  2. Add a tablespoon of oil to a pan and cook the shimeji mushrooms over medium heat for 3 minutes, or until tender. Season with salt and pepper and remove from pan.
  3. Add another tablespoon of oil to the pan, and then add the broccoli. Sauté for 3 minutes over high heat, then add a dash of water. Cook until tender, then season with salt and pepper and remove from pan.
  4. Place another pan on medium heat, add the garlic and ginger and fry for 3 minutes, until fragrant. Add the coconut milk, heat it up, and then add the curry paste. Let the mixture simmer for 5 minutes, then season with salt, pepper, lime juice, and soy sauce. Add the soba noodles to the sauce and mix through.
  5. To serve, place the noodles in a bowl and arrange the mushrooms, broccoli, spinach, carrot ribbons, and purple cabbage around it. Garnish with sesame seeds and fresh coriander.

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AUTHOR & RECIPE DETAILS


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Food photographer, stylist, and professional chef in the making. Celebrating natural foods and the healthy deliciousness that comes with it. From Estonia, traveling the world. Follow along at AnettVelsberg.com.


 

 



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23 comments on “Thai Red Curry With Soba Noodles and Sauteed Shimeji Mushrooms [Vegan]”

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Tash Van Will
5 Months Ago

Daniela Van Zella


Reply
Tash Van Will
5 Months Ago

Daniela Van Zella


Reply
Crystal Rumuly Assam
5 Months Ago

Looks yummy


Reply
Carolanne Gerbeau-de Lanauze
5 Months Ago

Patricia Gerbeau-de Lanauze trop beau!!


Reply
Julia Carrasquillo
5 Months Ago

Jonathan D Carrasquillo


Reply
Carly Amber Richards
5 Months Ago


Reply
Paul Casey
5 Months Ago

Michael Kaftan Thanks! Will give it a try


Reply
Lei Lopez
5 Months Ago

Cali Norby


Reply
Michael Kaftan
5 Months Ago

Paul thought you might like this


Reply
Jordyn Halliwell
5 Months Ago

Caleb Purvis oh my god~


Reply
Caleb Purvis
12 Feb 2016

That food is prettier than I'll ever be self esteem -10

Jordyn Halliwell
12 Feb 2016

ME TOO

Caleb Purvis
12 Feb 2016

I'm going to make it and eat it just to show it who's boss!

Jordyn Halliwell
12 Feb 2016

make me some? :)

Caleb Purvis
12 Feb 2016

Don't worry, I totally will. I'll bluetooth it to you! :D



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