Spicy Noodles With Ginger & Fresh Vegetables *jb Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2: Carrots, peeled
1 large: Zucchini,
3: Green onions,
1 tbsp: Vegetable oil,
4 tbsp: Matchstick-size strips fresh ginger,
3 tsp: Chopped garlic,
1 tsp: Oriental sesame oil,
1 1/4 cup: Water,
1 cup: Canned unsweetened coconut milk,
1 tbsp: Reduced-sodium soy sauce,
1 1/2 tsp: Thai red curry paste,
9 ounce: Somen noodles,
1/2 cup: Finely chopped toasted peanuts,
1/2 cup: Finely chopped fresh mint leaves,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp