These curry soba noodles are the perfect mid-week meal — they’re quick, easy, light, and delicious. These gluten-free ramen noodles from are King Soba, and we also find them amazing for ramen, especially for people who are sensitive to wheat.
We love this recipe because it makes a quick and nourishing meal. These curry soba noodles are also perfect on the Clean Program. You can serve it warm or cold and you can add protein or not. Feel free to add any vegetables you prefer (or need to use up before they go bad!), or try ginger instead of curry for another tasty variation. Enjoy this versatile and delicious meal!
Curry Soba Noodles Ingredients:
2 bundles of soba ramen noodles
1 medium sized cucumber
1/4 cup almond butter
2 tablespoons gluten-free tamari sauce
1 tablespoon balsamic vinegar
2 tablespoons sesame oil
2 teaspoons curry powder
1 tablespoon dill
pinch of sea salt
In a medium saucepan prepare the noodles as directed on the package.
Let 2 cups of water come to a rolling boil, then slowly let the noodles sink in and bring the heat down to medium to cook for 5 minutes.
Meanwhile, blend the sauce ingredients together in a blender until smooth. We used crunchy almond butter, but you can use one with a creamy consistency and keep it very smooth, if you prefer. Add liquid (balsamic, oil, tamari, or even water) as necessary until it’s as thick or thin as your sauce preference.
When the noodles are done, remove from heat and drain, rinsing with cold water.
Toss the noodles with curry sauce.
Add the cucumbers, mixing until just combined. We used this opportunity to add some fresh greens as well.
Recipe and Photography by the Clean Team