Soba Noodles & Coconut Curry
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
7.06 oz
soba noodles
13.52 fl oz
coconut milk
2 tbsp
curry paste
8.45 fl oz
vegetable broth
3.53 oz
carrot
3.53 oz
Red Bell Pepper
3.53 oz
Snow Peas
7.06 oz
firm tofu
2 tbsp
lime juice
2 tbsp
soy sauce
1 tbsp
brown sugar
0.35 oz
fresh cilantro
Directions
Step 1
Cook the soba noodles according to the package instructions. Drain and set aside.
Step 2
In a large saucepan, heat the curry paste over medium heat for 1 minute. Add the coconut milk and vegetable broth, and stir until well combined.
Step 3
Add the carrot, red bell pepper, and snow peas to the saucepan. Cook for 5 minutes, or until the vegetables are tender.
Step 4
Add the tofu, lime juice, soy sauce, and brown sugar to the saucepan. Stir well and cook for an additional 2 minutes.
Step 5
Serve the soba noodles in bowls and top with the coconut curry mixture. Garnish with fresh cilantro.
Nutrition Facts
Fat:
20 g
(180
kcal)
Protein:
15 g
(60
kcal)
Carbohydrates:
30 g
(120
kcal)
| Calories | 15.435 kcal | 0.77% |
| Vitamin A | 6.615 IU | 0.74% |
| Monounsaturated Fat | 0.441 g | 0% |
| Saturated Fat | 0.2205 g | 0.2% |
| Fat | 0.882 g | 0.63% |
| Carbohydrates | 1.323 g | 0.26% |
| Sodium | 35.28 mg | 7.06% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.441 g | 0% |
| Protein | 0.6615 g | 0.78% |
| Vitamin C | 2.646 mg | 2.94% |
| Calcium | 0.441 mg | 0.09% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 22.05 mg | 4.41% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.0441 mg | 3.39% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.441 mcg | 0.09% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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