Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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