Spicy Noodles With Ginger and Fresh Vegetables
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 2 carrots, peeled
- 1 large zucchini
- 3 green onions
- 14.79 ml vegetable oil
- 59.16 ml matchstick-size strips fresh ginger
- 14.78 ml chopped garlic
- 4.92 ml toasted sesame oil
- 295.73 ml water
- 236.59 ml canned unsweetened coconut milk
- 14.79 ml reduced sodium soy sauce
- 7.39 ml Thai red curry paste (more to taste)
- 255.14 g Asian noodles (somen)
- 118.29 ml finely chopped toasted peanuts
- 118.29 ml finely chopped fresh mint leaves (may sub cilantro)
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 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.
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RECIPE SUBMITTED BY
spatchcock
United States
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