These curry soba noodles are the perfect summer meal — they’re quick, easy, light, and delicious. I stumbled upon these gluten-free ramen noodles from King Soba, and I’ve been on a serious ramen kick with them! This recipe is even faster to make, better fitting for the summertime, and this meal is easy to bring to the beach, picnics, and BBQ’s. These curry soba noodles are also perfect on the Clean Program. Feel free to add any vegetables you want, or try ginger instead of curry for another tasty variation. Enjoy!
Curry Soba Noodles Ingredients:
2 bundles of soba ramen noodles
1 medium sized cucumber
1/4 cup almond butter
2 tablespoons wheat 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.
I 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. I used crunchy almond butter so I’d be left with some crunchy bits, but you can use one with a creamy consistency and keep it very smooth if you prefer. Add more liquid (balsamic, oil, tamari, or even water) as necessary until it’s as thick or thin as you like.
When the noodles are done, remove from heat and drain, rinsing with cold water.
Toss noodles with sauce.
Add the cucumbers, mixing until just combined. I like to add fresh greens as well.
Recipe and Photography//Jenny Nelson