Skip to main content

Coconut Soba Noodles with Ginger Kale

Creamy coconut milk is stirred into a spicy paste for a noodle sauce with a velvety texture. The dish makes a great base for leftover veggies in place of or in addition to the kale.

Ingredients: 

Ingredients: 

Ingredient Line: 
1 cup cilantro leaves
Ingredient Line: 
6 cloves garlic, coarsely chopped
Ingredient Line: 
1 jalapeño chile, chopped
Ingredient Line: 
1 Tbs. grated fresh ginger plus¼ cup thinly sliced fresh ginger, divided
Ingredient Line: 
1 tsp. ground turmeric
Ingredient Line: 
1 tsp. vegetable or peanut oil
Ingredient Line: 
1 15-oz. can light coconut milk
Ingredient Line: 
2 Tbs. lime juice
Ingredient Line: 
1 6-oz. pkg. soba noodles
Ingredient Line: 
1 Tbs. low-sodium soy sauce
Ingredient Line: 
2 tsp. vegetable or peanut oil
Ingredient Line: 
3 cloves garlic, peeled and smashed
Ingredient Line: 
8 oz. curly kale, roughly chopped (4 cups)
Ingredient Line: 
¼ cup chopped roasted peanuts, optional

Instructions: 

1. Purée cilantro, garlic, chile, grated ginger, turmeric, and oil in food processor until green paste forms.

2. Heat saucepan over medium heat. Add paste, and sauté 30 seconds. Whisk in coconut milk and 1/2 cup water. Reduce heat to low, and simmer 15 minutes without boiling. Stir in lime juice, and season with salt and pepper, if desired.

3. Cook noodles according to package directions. Whisk together soy sauce and 2 Tbs. water in small bowl.

4. Heat oil in wok over high heat. Add sliced ginger and garlic, and stir-fry 15 seconds. Add kale, and cook 1 minute. Pour in soy sauce mixture, cover, and steam 30 seconds. Uncover, and stir-fry 1 minute, or until kale is wilted.

5. Serve noodles topped with kale, coconut sauce, and peanuts, if using.

Nutrition Information: 

Calories: 
307
Protein: 
10 g
Total Fat: 
12 g
Saturated Fat: 
7 g
Carbohydrates: 
41 g
Cholesterol: 
0 mg
Sodium: 
472 mg
Fiber: 
4 g
Sugar: 
1 g
Yield: 
Serves 4

Comments on this Recipe

Kind of disappointing. Definitely took longer than 30 minutes (it was in the 30 minute meals section of the magazine). Tasted like the green curry paste you can get in the jar -- and saves a good chunk of time if you go that route. I LOVE kale but felt like this needed something more. I was considering adding some grilled or roasted eggplant. More vegetables might make it work . . . All in all, not BAD, but nothing special.

This was not good. The coconut sauce was thin and bland. I don't know why they had you add water. I simmered well over the 15 minutes and it was still thin and bland when I was done. Because it was so thin, the noodles tasted like nothing. The kale had way too much ginger. I ended up sending my husband out for take out.

I though this dish was awesome with some modifications. 1) Don't add water to the coconut milk. 2) Add chunks of tofu and mushrooms to the milk and let it simmer in the sauce. I also sauteed extra ginger with the kale. If you don't like ginger, this is not the dish for you!

I thought it was awesome! Did not add water to the coconut milk, and used full fat instead of light. Also used fresh tumeric root, and more of it (you can get it at whole foods and its very easy to grate), and i used grated garlic and ginger in the kale instead of sliced. If you are not crazy about ginger, I wouldn't use it in the kale stir fry, or at least less of it. With thise few changes I thought the flavor was amazing.

Totally disappointing. First of all, as another commenter noted, the 30 minute estimate is WAY off. It takes nearly that amount of time just to do the prep work, which includes peeling 8 cloves of garlic, peeling and grating ginger, and picking apart a cup's worth of cilantro leaves. Also, the instructions to make a paste in the food processor with no liquid is weird - I had to add some coconut milk to get it to mix. The extra 1/4 cup of sliced ginger added at the end was also overkill. The end result was edible but not much more; it had a sharp, bitter taste. Will not make again.

While the actual cook time may be 30 minutes, there is a lot of prep and -- even worse -- a lot of clean-up. If you don't mind cleaning your wok, 2 saucepans, and food processor after enjoying dinner, then go for it. Overall, I thought the flavors came together nicely. It is hard to find filling dishes that are both vegan and gluten-free, and I thought this one was very satisfying.

Disappointing. This sounded so good, but like other comments have said was pretty bland. Also, too many dirty pans and appliances.

Skipped ginger and jalepeno and it was still good. also used olive oil instead of peanut since i didn't have any.

Definitely add mushrooms. I liked it.

Read the reviews before making this and got a little concerned it wasn't going to turn out good. You will have to "adjust" the recipe to your taste (I added salt, used Coconut Oil instead of Vegetable and added more lime juice at the end). It sauce def was a little bland before adding the salt and additional lime juice. I was able to make it in 30 mins with some thoughtful planning (boil water for noodles as I made the cilantro paste in the blender)…. To boost protein I added some tofu to the sauce as it simmered. Next time I will be adding some oyster or shitake mushrooms for additional texture. The kale was delicious and I will def be making ginger/garlic/soy kale as a side in the future! All in the recipe is okay but with some tweaking to your taste it's pretty good :)

Excellent. Doubled the cilantro, used full fat coconut milk and skipped the water, eliminated the jalapeño. Wished I had prepped more kale. Made the teenagers do the dishes.

I thought this was tasty. It's true that the prep work means it takes a bit longer to put together, but it's worthwhile for a flavourful dish with a good dose of greens. I also used full fat coconut milk and omitted the water for the sauce. The lime gives it a nice fresh flavour, and it definitely does need the salt n pepper seasoning. I used a larger portion of kale since it cooks down so much. Will make again!

Very disappointing don't waste your evening!