Spicy Noodles with Ginger and Fresh Vegetables

1. 1

   Cut carrots, zucchini and green onions into matchstick-size strips.

2. 2

   Heat vegetable oil in large skillet over high heat.

3. 3

   Add 2 tablespoons ginger and 1 1/2 teaspoons garlic; saute until fragrant, 30 seconds.

4. 4

   Add carrots, zucchini, half of green onions and sesame oil; saute 2 minutes.

5. 5

   Add remaining ginger and garlic; saute until vegetables are crisp-tender, about 1 minute longer.

6. 6

   Using slotted spoon, transfer vegetables to bowl.

7. 7

   Reduce heat to medium.

8. 8

   Add 1 1/4 cups water, coconut milk, soy sauce and curry paste to same skillet.

9. 9

   Stir until smooth.

10. 10

    Simmer until sauce is reduced to 1 1/4 cups, about 6 minutes.

11. 11

    Add sauteed vegetables and remaining onions.

12. 12

    Meanwhile, cook somen in large pot of boiling salted water until just tender, about 2 minutes.

13. 13

    Drain.

14. 14

    Transfer to large bowl.

15. 15

    Add vegetable mixture.

16. 16

    Toss to coat.

17. 17

    Sprinkle nuts and mint over.

* Per serving · 4 servings · Values may vary.

No additional tips available.