Ingredients

Serves 8

Noodles & Vegetables
1 1/8 pounds soba noodles
3/4 pound zucchini, cut into half-moons
3/4 pound broccoli and/or cauliflower, cut into small florets
4 1/4 ounces red bell pepper, thinly sliced
4 1/4 ounces carrots, julienned
1/2 bunch scallions, thinly sliced
2 tablespoons sunflower oil (plus more as needed)

Curry-Coconut Sauce
3 cups canned coconut milk (full-fat recommended)
4 tablespoons red curry paste (or to taste)
1/4 bunch fresh basil, chiffonade

Directions

1. Blanch the vegetables. Bring a large pot of water to a boil. Blanch the broccoli and carrots briefly until just tender. Drain and rinse with cold water to stop the cooking. Set aside.

2. Sauté remaining vegetables. Heat sunflower oil in a large wok or skillet over medium heat. Add zucchini and red bell pepper and sauté until just beginning to soften. Add the blanched vegetables and cook until heated through. Remove from heat and set aside.

3. Cook the noodles. Cook soba noodles according to package instructions (about 4–6 minutes). Drain and rinse immediately in cold water. When ready to serve, briefly rinse in hot water to rewarm. Toss lightly with oil to prevent sticking.

4. Prepare the sauce. In a saucepan, gently heat the coconut milk. Whisk in red curry paste until smooth and fully combined. Taste and adjust curry paste as desired. Remove from heat and stir in fresh basil just before serving.

5. Serve. Arrange noodles in bowls and top with vegetables and sauce, or serve components separately to allow guests to build their own bowls. Garnish with scallions and additional basil if desired.

Optional additions: roasted tofu, sautéed bok choy, or other seasonal vegetables.