Vegetarian Thai Curry Noodles

These Vegetarian Thai Curry Noodles are simple, flavorful, and super healthy! Plus, they’re naturally vegan and can be made gluten free!

For the Red Curry Sauce:
1/2 cup light coconut milk
1/2 cup water
3 tablespoons red curry paste
1 tablespoon soy sauce or tamari
1 tablespoon honey or light agave syrup
1 teaspoon brown rice vinegar
1 teaspoon grated ginger

For the Noodles:
1 tablespoon olive oil
1 Medium carrot, peeled into long thin ribbons with a vegetable peeler
6 oz mushrooms, I used button but any kind will work
1 cup snow peas
9 oz buckwheat soba noodles
1 green onion, diced, for garnish

View the full recipe at pumpkin & peanut butter →