Coconut Soba Noodles from WeeliciousPin
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Trader Joe’s has a dedicated section in their stores where they unveil new products and feature their seasonal items. Their offerings never cease to intrigue me, as year after year TJ’s proves they’re on the pulse of food trends.

When I first saw coconut oil a year or so ago on that wall I knew I needed to buy some and play around with it. I put it to use in everything from DIY Magic Shell to Vegan Chocolate Chip Cookies, Nut-Free Granola, Chocolate Coconut Pancakes, Cookie Dough Bites and more.

Coconut Soba Noodles from WeeliciousPin

There have been plenty of claims that coconut oil is a remedy for everything from dry skin to heart disease. Cooking with it, a little goes a long way towards adding a lovely coconut flavor to dishes. These Coconut Soba Noodles with Ginger Broccoli are the perfect way to jump start your New Year’s Resolution of getting back to health. They’re fun and easy for kids to slurp up and have a creamy, citrusy flavor which gets added zip from the fresh ginger. Not to mention this entire dish took me less than 20 minutes to make, ideal for a Meatless Monday or any other day of the week for that matter.

Coconut Soba Noodles from WeeliciousPin

P.S. If you’re not feeling like a meatless dish you can always toss in some cooked shrimp or chicken!

Coconut Soba Noodles from WeeliciousPin

Coconut Soba Noodles with Ginger Broccoli

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Prep Time 6 minutes
Cook Time 6 minutes
Total Time 12 minutes


  • 1 (9.5 ounces) package Soba Noodles
  • 2 teaspoons coconut oil
  • 1 teaspoon freshly grated ginger
  • 1 garlic clove, minced
  • 2 cups broccoli florets
  • 1 teaspoon kosher salt
  • 1 15-ounce can light coconut milk
  • 2 tablespoons lime juice
  • 1 tablespoon chopped cilantro


  • Cook the soba noodles according to the package directions. Drain, rinse with cold water, and set aside.
  • Heat the oil in a small pot over medium heat. Add the garlic and ginger and cook for 1 minute.
  • Add the broccoli florets, salt and coconut milk, bring to a boil, reduce to medium and cook for 5 minutes
  • Add the noodles to the coconut milk mixture and toss to thoroughly coat.
  • Sprinkle with the lime juice and cilantro and serve.
  • optional ingredients: cooked shrimp or chicken
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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. We used tofu and it was fantastic! Also used some soy sauce instead of the salt. Will definitely make again!

  2. Just made this recipe for the first time after being hesitant because of some unfamiliar ingredients. I was a little intimidated by fresh ginger (so ugly!) and I’d never used soba noodles before. I couldn’t resist trying it though because it sounded so delicious. So I just finished it, and honestly I hope my daughter doesn’t like it so that I’ll have an excuse to eat it all myself! It’s SO fabulous! I can’t imagine that she won’t like it, but my fingers are kinda crossed… Thanks for this yummy idea!

  3. This looks wonderful, but I’m having a hard time finding soba noodles. I found refrigerated rice noodles at Trader Joe’s; would those work? Thanks!

  4. coconut soba noodles with ginger is so heavenly combination dear. thank you so much ! I will definitely try this recipe in this weekend.

  5. I am lucky that my 7 year old is able to come home for lunch everyday, but with 3 other little ones we get stuck in a lunch time rut just like the lunchbox crowd. This will be a perfect addition!

  6. I think thinly sliced beef would be great in this! If you’re going to use shrimp, I would make sure it would be eaten the same day it is prepared!

  7. I’m looking forward to making this and taking some to my friends who’ve just had a new baby. I can’t imagine shrimp would transport well, and they’ll be getting a lot of chicken dishes. Would thin-sliced beef be tasty in this for a non-meatless Monday?

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