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]

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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


  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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