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