These Easy Soba Noodle Bowls are made vegan friendly, gluten-free and require less than 30 minutes to make! Perfectly salty, sweet and sour at the same time. This recipe is a saviour when you want to prepare a delicious meal but don’t have too much time!

Have you tried soba noodles before? Their texture is very similar to spaghetti, and they can be served both hot or cold. Being high in protein and fiber, buckwheat also has high levels of minerals such as magnesium.

Their nutty flavor works well as a base for stir-fries and salads! Since soba noodles have less calories, more fiber and more protein than traditional wheat pasta, they offer an amazing healthier alternative. Remember to read labels and make sure the only ingredient is buckwheat flour!

After so many of you loved my Coconut Curry Bowls, I decided to create more healthy Thai-inspired dishes. This recipe is extremely easy and requires only a few easy steps! To start off you’ll need to cook the noodles, rinse with cold water, drain and set aside. Next step will be to sautee mushrooms, cabbage, garlic and pink salt.

The sauce is what really makes this dish special. Salty coconut aminos (or soy sauce), sweet maple syrup, tangy lime and apple cider vinegar make the most perfect combination.

TOP REASONS WHY YOU NEED THESE EASY SOBA NOODLE BOWLS IN YOUR LIFE:

• They’re made vegan
• Gluten-free
• Require less than 30 minutes
• Can be served warm & cold
• SO delicious

If you make the recipe yourself, don’t forget to use hashtag #natteats and tag @natteats so I can see your creations!

Easy Soba Noodle Bowls (Vegan + Gluten Free)

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Serves: 2

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

2/3 package soba noodles
1 tsp avocado oil
2 cups mushrooms
1 cup red cabbage, shredded
1/4 tsp garlic powder
1/2 tsp pink salt or more to taste
black pepper

Sauce:
1 1/2 tsp curry paste
1/2 tsp fresh grated ginger
3 tbsp coco aminos
1 tbsp maple syrup
2 tbsp apple cider vinegar
2 tsp lime juice

Toppings:
cilantro
lime

Instructions

1. Cook soba noodles according to the directions on the package, set aside.
2. Meanwhile, heat up avocado oil, add mushrooms, pink salt and garlic. Cook for about 5 minutes, stirring occasionally and add in red cabbage and cook for another 3-5 minutes.
3. In the meantime prepare the sauce. In a small bowl, combine curry paste, fresh ginger, coco aminos, maple syrup, apple cider vinegar and lime juice. Mix together until combined.
4. Place cooked soba noodles in a pan with mushrooms and cabbage, add the sauce and mix well until combined.
5. Divide between bowls and garnish with fresh cilantro and freshly squeezed lime.