Spicy noodles with ginger & fresh vegetables *jb

4 Servings

Ingredients

Quantity Ingredient
2 Carrots, peeled
1 large Zucchini
3 Green onions
1 tablespoon Vegetable oil
4 tablespoons Matchstick-size strips fresh ginger
3 teaspoons Chopped garlic
1 teaspoon Oriental sesame oil
1¼ cup Water
1 cup Canned unsweetened coconut milk
1 tablespoon Reduced-sodium soy sauce
1½ teaspoon Thai red curry paste
9 ounces Somen noodles
½ cup Finely chopped toasted peanuts
½ cup Finely chopped fresh mint leaves

Directions

Cut carrots, zucchini and green onions into matchstick-size strips.

Heat vegetable oil in large skillet over high heat. Add 2 tablespoons ginger and 1½ teaspoons garlic; saute until fragrant, 30 seconds.

Add carrots, zucchini, half of green onions and sesame oil; saute 2 minutes. Add remaining ginger and garlic; saute until vegetables are crisp-tender, about 1 minute longer. Using slotted spoon, transfer vegetables to bowl.

Reduce heat to medium. Add 1 ¼ cups water, coconut milk, soy sauce and curry paste to same skillet. Stir until smooth. Simmer until sauce is reduced to 1 ¼ cups, about 6 minutes. Add sauteed vegetables and remaining onions.

Meanwhile, cook somen in large pot of boiling salted water until just tender, about 2 minutes. Drain. Transfer to large bowl. Add vegetable mixture. Toss to coat. Sprinkle nuts and mint over.

Bon Appetit January 1998

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