Curry Soba Noodle Bowls
This 5-minute meal is full of veggies, fruits, nuts and a delicious balsamic dressing!
Ingredients:
6 large carrots shaved into ribbons
1 cup thinly sliced purple cabbage
2 tbs avocado oil
1 small shallot minced
5 cloves finely chopped garlic
1 tbs curry powder
1 can coconut milk
2 tbs liquid aminos or low-sodium gluten free soy sauce
2 tsp chili paste
1 lime juiced
3/4 tsp salt
4 tbs finely chopped fresh basil
4 tbs finely chopped cilantro
3 bundles of soba noodles
1.5 tsp cornstarch, and 1 tbs cold water
Instructions:
Heat 1 tbs of avocado oil or spray avocado oil into a large skillet. Cook the shallot, onion, and salt together for 2-3 minutes. Add the curry powder and cook for another minute until fragrant.
Add in coconut milk, lime juice, chili paste and liquid aminos or gf soy sauce - cook until the sauce has bubbled to thicken.
Add salt and seasonings to taste.
Now add the cornstarch and water to the sauce. Bring the sauce to a low boil, then back down to a simmer and allow to cook until thickened. Take off the heat now.
Stir in the chopped herbs.
Cook noodles according to the package.
In a large skillet or wok, heat another tbs of avocado oil or spray. Add the veggies and saute for 5-8 minutes or until the veggies have caramelized.
Add in the noodles and sauce. Top with more herbs and lime juice. SERVE and ENJOY!
