Spicy Noodles With Ginger and Fresh Vegetables |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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. Ingredients:
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) |
Directions:
1. Cut carrots, zucchini and green onions into matchstick-size strips.
2. 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.
3. Using slotted spoon, transfer vegetables to bowl.
4. 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.
5. Meanwhile, cook somen in large pot of boiling salted water until just tender, about 2 minutes. Drain. Transfer to large bowl.
6. Add vegetable mixture. Toss to coat. Sprinkle nuts and mint over.
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