Prep 30 mins
Cook 25 mins
We love these noodles! I also added some julienned snow peas, which I added at the same time as the carrots and zucchini. Noodles-which are staples in Thailand, Indonesia, Singapore, the Philippines and Myanmar (formerly Burma)-are showing up everywhere these days. Cutting vegetables in julienne style is a Western technique. Recipe from Bon Appétit.
- 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 toasted sesame oil
- 1 1⁄4 cups water
- 1 cup canned unsweetened coconut milk
- 1 tablespoon reduced sodium soy sauce
- 1 1⁄2 teaspoons Thai red curry paste (more to taste)
- 9 ounces Asian noodles (somen)
- 1⁄2 cup finely chopped toasted peanuts
- 1⁄2 cup finely chopped fresh mint leaves (may sub cilantro)
- 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; sauté until fragrant, 30 seconds. Add carrots, zucchini, half of green onions and sesame oil; sauté 2 minutes. Add remaining ginger and garlic; sauté 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. Drain. Transfer to large bowl.
- Add vegetable mixture. Toss to coat. Sprinkle nuts and mint over.