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
