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Thai Curry Noodles

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8-ounce package soba noodles
1 tablespoon canola oil
3 carrots, peeled, sliced into ribbons
4 cups thinly sliced purple cabbage
1 red bell pepper, thinly sliced
1 green onion stalk, chopped
2 tablespoons Kikkoman® Less Sodium Soy Sauce, divided
1½ tablespoons thai curry paste
1 teaspoon grated ginger
1 (13.5-ounce) can lite coconut milk (383 milliliters)
5-ounce package baby spinach leaves
1 tablespoon fresh lime juice
1 tablespoon Kikkoman® Rice Vinegar
1 teaspoon chopped fresh cilantro to garnish (optional)


Fill a medium saucepan with water and bring to a boil over high heat on the stove. Add the soba noodles and cook for 5 minutes. Drain and rinse in cold water. Set aside.

In a deep skillet, heat the canola oil over medium-high heat for 1 minute. Stir in the carrots, cabbage, and bell pepper. Cook for 6 to 8 minutes or until vegetables begin to soften. Stir in the onion, soy sauce, curry paste, ginger, and coconut milk and bring to a simmer. Stir in the spinach and cook another 2 to 3 minutes or until spinach is wilted. Stir in the soba noodles, lime juice, and vinegar. Cook another 2 to 3 minutes or until soba noodles are warmed through. Top with chopped cilantro to serve, if desired.

Recipe by Deborah Murphy, MS, RDN


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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