| 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
A Message from our Provider:
“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”