Spicy Noodles with Ginger and Fresh Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 oriental 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 |
somen |
1/2 cup finely chopped toasted peanuts |
1/2 cup finely chopped fresh mint leaves |
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. Using slotted spoon, transfer vegetables to bowl.
3. 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.
4. 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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