3 carrots, peeled and cut into strips
3 celery stalks, chopped
5 to 8 mushrooms, cleaned and sliced
2 garlic cloves, minced
1 teaspoon sesame oil
3 tablespoons tahini
2 servings soba noodles
1 - 14 ounce can coconut milk (I use light)
1 - 15 ounce can pineapple, diced
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon green curry paste
2 tablespoons curry powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons ground ginger
1) Saute the carrots with the garlic in the sesame oil on medium high. Add the rest of the veggies and turn the heat down to medium. Meanwhile boil water for your noodles. Soba noodles take about 6 minutes to cook. Once cooked, drain and quickly rinse with a bit of cold water. Set aside.
2) Add the coconut milk to the veggies and stir. Add the green curry paste, soy sauce, tahini, pineapple and spices. Cook on medium- low heat until thick and creamy, about 10 minutes. Pour veggie sauce over noodles and enjoy!
Source of recipe: I only had a few veggies in my fridge, celery, carrots and mushrooms which definitely needed to get used up soon and a can of coconut milk, can of pineapple, soba noodles (buckwheat) and spices and soy sauce. This dish came out extremely well--even the non-vegetarian hubby loved it!