Red Coconut Curry Sauce with Vegetables

This sauce is great with the Asian Meatballs, but without is a delicious vegetarian option. You can substitute your favorite veggies.

1 red bell pepper
2 stalks celery
1 onion
2 swirls olive oil
1 can sliced water chestnuts, drained
2 Tbsp. red curry paste
1 can coconut milk - NOT light
1-2 pkgs udon noodles
salt, soy sauce or fish sauce to taste
1 large handful cilantro, chopped
Asian meatballs, if using

Cut the red pepper into small, bite size pieces. Slice the celery thinly on the bias.  Dice the onion.  In a large skillet, heat the 2 swirls of olive oil.  Add the cut veggies and saute until crisp-tender.  Add the curry paste and stir to coat the veggies.  Cook for 1-2 minutes until very fragrant.  Add the water chestnuts and coconut milk.  If using two packages of udon noodles, add half a can of water to the pan.  Cook until hot, bubbly and thickened.  Stir in the udon noodles and stir gently to separate.  Check the seasoning and add either salt, soy sauce or fish sauce. I  prefer the fish sauce - not only does it add a little saltiness, but layers of flavor.  At the last minute, stir in the chopped cilantro and serve immediately.

If using the meatballs hot out of the oven, place them in the bowls and ladle the noodles and sauce over the top. If using them frozen, add the meatballs to the sauce BEFORE the udon noodles.  Add a little extra water, reduce heat and cover.  Simmer until heated through.  Then gently add the noodles, stirring around the meatballs. Season with fish sauce to taste.  Place into bowls and sprinkle the cilantro on top.