Title: Spicy Noodles with Ginger and Fresh Vegetables Jb
Categories: Main dish, Vegetarian
Yield: 4 Servings

2 Carrots, peeled
1 lg Zucchini
3 Green onions
1 tb Vegetable oil
4 tb Matchstick-size strips fresh
-ginger
3 ts Chopped garlic
1 ts Oriental sesame oil
1 1/4 c Water
1 c Canned unsweetened coconut
-milk
1 tb Reduced-sodium soy sauce
1 1/2 ts Thai red curry paste
9 oz Somen noodles
1/2 c Finely chopped toasted
-peanuts
1/2 c Finely chopped fresh mint
-leaves

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

Heat vegetable oil in large skillet over high heat. Add 2 tablespoons
ginger and 1 1/2 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 1/4 cups water, coconut milk, soy sauce and
curry paste to same skillet. Stir until smooth. Simmer until sauce is
reduced to 1 1/4 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
Posted to MM-Recipes Digest by Julie Bertholf on
Feb 21, 1998