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Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • 1 (1 inch) piece ginger root
  • ½ small bunch cilantro
  • 4 baby bok choy
  • ½ (8 oz) pkg sugar snap peas
  • ½ pint grape tomatoes

• STEP 2

  Peel and roughly chop ginger. Peel garlic. Place both in a blender.

  • 2 cloves garlic

• STEP 3

  Shave cilantro leaves off the stems. Add cilantro stems and half of the leaves to the blender. (Reserve remaining leaves for later use.)

• STEP 4

  Add coconut milk, chili-garlic sauce, and spices to the blender. Blend on high until mixture is smooth, scraping down the sides of the blender with a spatula as needed.

  • ½ (13.5 fl oz) can coconut milk
  • 1 tsp chili-garlic sauce
  • 1 ½ tsp curry powder
  • 1 tsp coriander, ground
  • ½ tsp turmeric, ground
  • ¼ tsp salt

• STEP 5

  Preheat a medium saucepan over medium-high heat.

• STEP 6

  Once the pan is hot, add oil and swirl to coat the bottom. Add coconut mixture and cook, stirring occasionally, until slightly thickened, 4-5 minutes.

  • 1 tbsp neutral vegetable oil

• STEP 7

  Meanwhile, trim and roughly chop bok choy. Place in a medium bowl.

• STEP 8

  Halve snap peas. Add to the bowl with the bok choy.

• STEP 9

  Halve grape tomatoes. Add to the bowl and set aside.

• STEP 10

  Once the coconut mixture has thickened, add broth, sugar, soy sauce, and fish sauce to the pan. Whisk to combine and bring to a boil.

  • 24 fl oz (3 cups) chicken or vegetable broth
  • 2 tsp brown sugar
  • 1 tsp fish sauce

• STEP 11

  Once the broth is boiling, add veggies to the pan. Cook, stirring occasionally, until just softened, 2-3 minutes.

• STEP 12

  Add soba noodles to the pan and cook until tender, about 5 minutes (or cook according to package instructions). Remove from heat.

  • 5 oz soba (buckwheat) noodles

• STEP 13

  Meanwhile, roughly chop reserved cilantro.

• STEP 14

  To serve, divide broth, veggies, and noodles between bowls; sprinkle with reserved cilantro and sesame seeds. Enjoy!

  • 1 tsp sesame seeds