Spicy Noodles with Ginger and Fresh Vegetables
From: Karen C. Greenlee

Serving Size: 4

• 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 -- (light is available)
• 1 tablespoon reduced-sodium soy sauce
• 1 1/2 teaspoons Thai red curry paste
• 9 ounces somen noodles or rice noodles
• 1/2 cup finely chopped toasted peanuts
• 1/2 cup finely chopped fresh mint leaves

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 sautéed 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.