Feel It In

Coconut Soba Noodles

Sometimes the best dishes are the ones that result from emptying out the cabinets and seeing what all is hiding.  I was inspired by last month’s Random Recipes to continue going through my pantry as part of my fall cleaning.  In doing this it turned out that I have a large collection of soba noodles, probably because I only have a few recipes for cooking them and lately fresh ginger has been scarce.  So I decided to start throwing ingredients together, based on some of my favorite ingredients.  The result was a very rich dish popping with flavor and crazy filling, the fact that it came together in no time at all just made it even better.

Coconut Soba Noodles

Serves 4-5


1/2 lb soba noodles, cooked per instructions on pan

2 tbsp vegetable oil

1 tbsp curry powder

1/4 tsp cayenne powder

1/4 tsp mango powder - aka amchur powder (optional)

3 scallions, sliced

4 garlic cloves, diced

8 oz tofu, well pressed/drained

2 cups broccoli

1/2 cup coconut milk


  1. Heat the vegetable oil in a wok over medium heat, add the curry, cayenne, and mango powder. Cook for 30 seconds, stirring constantly then add the scallions and garlic. Cook for an additional 5-7minutes, the garlic should start to turn golden. Then add the tofu and cook for 10minutes, until golden on each side.
  2. Add the kale and bok choy, allowing to slightly wilt before adding the cooked noodles and coconut milk. Cover and allow to cook for 10-15 minutes, stirring frequently to prevent sticking. Add additional curry to taste
  3. Serve and enjoy!

One day I’ll get better about keeping my cabinets clean, but until then I’ll be turning to quick and easy pantry cleaning recipes.  I will certainly keep experimenting with the soba noodles, there are a few Thai inspired recipes I want to try as well as another Burmese noodle dish.