Thai Curry Soba
Noodle Bowl
A fragrant bowl of Thai curry that doesn’t need rice.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
20 min
A fragrant bowl of Thai curry that doesn’t need rice.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Thai Curry
Coconut milk
0 ML
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Peel and slice
Peel and thinly slice shallots and cabbage. Cut the pepper and carrot to thin sticks and mince the garlic and ginger
2 Cook noodles
Bring a large pot of water to a boil. Add the noodles and cook for 3-5 minutes. Drain and set aside.
3 Saute
Heat oil in a deep pan or wok. Once hot, add shallot and cabbage and saute for 8 minutes or until softened. Stir in the bell pepper, carrot, ginger, garlic, and edamame, sauteing for another minute.
4 Add and serve
Add curry paste, coconut milk, and soy sauce, stirring to combine for 2 minutes. Season to taste with salt and pepper. Add noodles, tossing to combine. Serve hot garnished with coriander.
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