Soba Noodles in a Curry, Butternut, Coconut Milk & Coriander sauce [Vegan + GF]

Pasta craving? 

Pasta lover?

Carb lover? 

Gluten free? 


Gluten Intolerant?

Looking for a little bit of spice in your life, in just under 30 minutes? 

You have come to the right place! 


Serves 1 person


For the Pumpkin Curry sauce,

  • Olive oil (optional, you can not include the olive oil if you want an oil free recipe)
  • 1/2 white onion 
  • 2-3 garlic cloves or 1 generous tsp of garlic paste
  • 2 cups butternut squash (or pumpkin) 
  • 3 tbsp curry powder (or 2tbsp if you don't want it to be too strong)
  • 1 tsp rock salt 
  • 1/3 tsp black pepper 
  • 1 cup of coconut milk or coconut cream (250ml)
  • Coriander leaves (a handful) 
  • Mix of seeds (optional)

For the Soba Noodles,

  • 80g soba noodles 


TIPS 1: Start by simply placing cold water in a pot and let it come to a boil 

TIPS 2: Once you've placed your water on the stove, you can start to prep your vegetables for the sauce 

Method for the noodles,

  1. In a pot, place cold water with a dash of salt and bring to boil
  2. Once the water is boiling, add in your soba noodles for 6 minutes exactly (that's for my organic Lima brand) 
  3. CAREFUL! when you place the soba noodles, usually a white foam will form and build up. You need to blow on it continuously to prevent it from spilling everywhere. Keep a good eye on your pot, don't just throw in your soba noodles and leave them. 
  4. At 6 minutes precisely, rid the pasta of the water in the pot, and place the pasta/noodles back in the pot. 
  5. NOTE: you could substitute the soba noodles for rice noodles, which instead you dip in cold water on the side for 10minutes as you bring your water to boil, and then once the water in boiling you add the rice noodles for 5 minutes. 

Method for the sauce, 

  1. In the meantime, peel and cut your white onion into small pieces 
  2. Peel and cut your garlic cloves as well, and chop into small pieces 
  3. For the butternut squash, carve off the skin, and then cut the butternut into small cubes (you could substitute the butternut squash for pumpkin or sweet potato even) 
  4. Plan a non stick pan on the stove at high heat. Once it is hot, drizzle a touch of olive oil, then add in your white onion, garlic, rock salt, curry powder, and black pepper 
  5. Let it sweat and stir frequently; After 2minutes, add in your pumpkin. You can lower the heat level to avoid it burning 
  6. Once your onions, garlic and pumpkin have well absorbed the curry aromas, add in your coconut milk/cream and stir. 
  7. Bring to boil and let it cook for about 10minutes. Check the consistency of the pumpkin, that it is soft and tender to know it is done. 
  8. Check the seasoning of your sauce, you may want to add a touch of salt or some more curry powder if you want the flavor to be potent. 

Method for marrying both noodles & sauce,

  1. Once the noodles were cooked, you should have placed them back in the empty pot (you got rid of the hot water)
  2. Once the sauce is ready, add it into the noodle pot and mix well together 
  3. Add in your coriander leaves and even a mix of seeds if you'd like 

Enjoy this deliciously rich, flavorful & creamy dish. Be sure to SLURP those noodles! Takes you back to being a kid.

Ahhhhh it's the simple things...