Spicy Noodles with Ginger and Fresh Vegetables

Serving Size: 4
2 carrots -- peeled
1 large zucchini
3 green onions
1 tbs vegetable oil
4 tbs matchstick-size strips fresh ginger
3 tsp chopped garlic
1 tsp Oriental sesameoil
1 1/4 cups water
1 cup canned unsweetenedcoconut milk -- (light is available)
1 tbs reduced-sodium soysauce
1 1/2 tsp Thaired curry paste
9 ounces somen noodlesor rice noodles
1/2 cup finely chopped toasted peanuts
1/2 cup finely choppedfresh 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 sautéed vegetables and remaining onions.

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

additional informations

Recipe group Main
region East asian
Karen C. Greenlee - greenlee@bellsouth.net
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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