SOBA NOODLES WITH VEGETABLES AND CASHEWS

Tel Aviv has a large vegan population and many good vegan restaurants.

I had a dish like this for lunch at Café Anastasia and if you ever doubt that vegan food can be delicious this is the place to try.

They used cashew cream but I use tahini, either raw or made into a sauce with lemon juice and cold water. 2 tbsp. vegetable oil 3/4 lb. soba noodles (100% buckwheat noodles) or other gluten-free noodles 1 onion, sliced 2 cups broccoli florets (1” pieces) 2 cups cauliflower florets (1” pieces) 1 stalk celery, sliced 2 cloves garlic, finely chopped 1” piece fresh ginger root, peeled and finely chopped

Sauce:

1/3 cup coconut milk (regular not lite) 3 tbsp. soy sauce 1 tbsp. lemon or lime juice 1 tbsp. toasted Asian sesame oil 1/2 long red chili, thinly sliced 1/2 cup chopped roasted peanuts, cashews or coconut

3 green onions, thinly sliced on the diagonal 3 tbsp. chopped fresh cilantro 1/2 cup tahini, optional

Bring a large pot of water to the boil. Add 1 tbsp. salt. Add noodles and cook 4 to 5 minutes or until just tender. Drain, rinse with cold water.

Add oil to a heavy skillet and heat. Add onions, broccoli and cauliflower and cook, without stirring for 2 to 3 minutes until starting to brown. Stir in celery and cook another few minutes. (If browning too much add 1/4 cup water.)

Lower heat and add garlic and ginger.

Meanwhile combine coconut milk, soy, lemon juice and sesame oil. Stir into vegetables and bring to a boil. Cover and cook 3 minutes or until vegetables are softening slightly.

Stir cooked noodles into vegetables and heat together gently. Top with chilies, nuts, green onions and cilantro. Season with salt to taste.