| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Main dish, Vegetarian | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <jewel1@ix.netcom.com> on Feb 21, 1998
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