Curried Noodles

This is a vegetarian dish, as this was a side item to some chicken that was cooked on the grill. Dad said he could ‘’really’’ taste the soy sauce in this dish, even though it was just a tablespoon. I thought it was subtle enough but some are sensitive to this. So I would actually recommend just starting with maybe a teaspoon of soy sauce, then adding a little more if you think it needs it.

Serves about 4-5

3 bundles of soba noodles (rice noodles). Each bundle is pretty small, but this expands pretty big!
Evoo – extra virgin olive oil
½ can coconut milk
½ - 2/3 bottle of Trader Joe’s red curry sauce
1 bunch of green onions
1 bunch of cilantro – remove stems and use the leaves only
3 carrots, peeled and diced
2 celery stalks, diced
1 zucchini – cut lengthwise, then lengthwise again. then dice.
4 garlic cloves – minced.
1 tablespoon soy sauce
1 tsp fish sauce (optional. if you don't have it around, it should be fine)
Crushed black pepper

boil a pot of water. Add noodles and cook as directed, should be no more than 5 minutes for the noodle cook time. Drain.

While the water is boiling, prepare the vegetables by cleaning then and dicing them.

Meanwhile in a very large another pan (big enough to hold noodles and veggies) on medium heat, drizzle a tablespoon of EVOO and sauté the zucchini, celery, and carrots. Crush some black pepper for seasoning. Add the garlic. Allow to cook for a few minutes. Add the drained noodles into the pan and toss. Then pour over the coconut milk and curry sauce. Add the soy sauce and fish sauce. Mix thoroughly and allow to heat through completely. You can cover the pan and allow to heat on medium low for a few minutes. Dice the green onion and the cilantro. Add to the pan. Mix and toss thoroughly. Serve hot.

another recipe to come with what to do with that leftover bottle of curry sauce and coconut milk.