Coconut Curry Noodles

Soba noodles. Again! YAY! Click here if you don't remember what they are, or if you want another way to use them. They're delicious, full of fiber, and suitable for those folks who have a hard time digesting wheat (sadly, and with increasing frequency, that includes me.)

Let's make a bangin' curry sauce! First, put a pot o' water on for your noodles. Then, in a skillet, warm a dash of oil over medium-high heat (don't let it get so hot it smokes), then add:
2 shallots, minced (onion will suffice, but shallots are soooo amazing)
2-10 cloves garlic, minced
1 tsp fresh ginger, minced

Stir-fry everything together until the shallots soften a bit, then add:
1 can coconut milk (yes!)
1-4 tsp curry paste (more = spicier)
soy sauce to taste

Stir it around to break up any hunks of paste, then lower the heat and simmer for a couple minutes until everything is combined. Your water should be boiling by now, so cook your soba until it's just soft...no one wants limp noodles. It should only take 3 or 4 minutes, so stay close. When they're ready, drain and rinse, then throw them in a bowl. Cover the whole shebang with your awesome curry sauce, toss, then garnish with basil and shredded coconut.

Yeah, baby. Yeah.