Spicy Noodles with Ginger and Fresh Vegetables
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 tablespoon vegetable oil
- 1 1/4 cups water
- 1 tablespoon reduced-sodium soy sauce
- 3 green onions
- 1 large zucchini
- 2 carrots, peeled
- 1 cup canned unsweetened coconut milk
- 1/2 cup finely chopped fresh mint leaves
- 1 teaspoon oriental sesame oil
- Carbohydrate 14 g(5%)
- Cholesterol 0 mg(0%)
- Fat 26 g(40%)
- Fiber 5 g(18%)
- Protein 8 g(17%)
- Saturated Fat 12 g(62%)
- Sodium 185 mg(8%)
- Calories 303
Preparation 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; 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. 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.
Preparation 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; 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. 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.
