Um, so this is good. And I threw it together in a snap.
Make the soba according to package directions. I boiled enough water for 1 in my Windsor pan, because it boils water the fastest. Why does it do this? Because it has wide rim where a greater amount of surface area is exposed allowing … O nevermind.
Heat another pan on the stove. Chop up one small zucchini and 7 good size button mushroom and half a Vidalia onion. (Almost did a green pepper here, too, which I think would have worked.) Add a splash of the water from the noodle pot into the saute pot, along with a crumbled veggie stock cube to provide some flavor. Add the mushrooms and cook until soft. When the water is boiling for the soba, add the soba. Cook about 5 minutes or according to package directions. I don’t know what kind of soba you’re using.
Add more water to the shrooms if needed to keep a wet saute. Add onions and cook for a few minutes to soften. We want them sweet and crunchy if we can. Like you’d get it out if a professional cooked it for you.
Add the zucchini and let it all cook a bit more, but not too much or too hard. Mushy zucchini is nasty. Add lemongrass curry seasoning (I fucking hate when recipes do this – but hey, I showed you where you can buy it if you’re really curious) and enough coconut milk to cover the veggies. Allow to simmer gently for a bit to thicken up.
Toss soba into curry. Serve immediately.