Spicy Noodles with Ginger and Fresh Vegetables

• 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
• 1 tablespoon reduced-sodium soy sauce
• 1 1/2 teaspoons Thai red curry paste
• somen
• 1/2 cup finely chopped toasted peanuts
• 1/2 cup finely chopped fresh mint leaves

1. Cut carrots, zucchini and green onions into matchstick-size strips.
2. Heat vegetable oil in large skillet over high heat.
3. Add 2 tablespoons ginger and 1 1/2 teaspoons garlic; saute until fragrant, 30 seconds.
4. Add carrots, zucchini, half of green onions and sesame oil; saute 2 minutes.
5. Add remaining ginger and garlic; saute until vegetables are crisp-tender, about 1 minute longer.
6. Using slotted spoon, transfer vegetables to bowl.
7. Reduce heat to medium.
8. Add 1 1/4 cups water, coconut milk, soy sauce and curry paste to same skillet.
9. Stir until smooth.
10. Simmer until sauce is reduced to 1 1/4 cups, about 6 minutes.
11. Add sauteed vegetables and remaining onions.
12. Meanwhile, cook somen in large pot of boiling salted water until just tender, about 2 minutes.
13. Drain.
14. Transfer to large bowl.
15. Add vegetable mixture.
16. Toss to coat.
17. Sprinkle nuts and mint over.

carrots, zucchini, green onions, vegetable oil, matchstick, garlic, sesame oil, water, milk, soy sauce, red curry, somen, peanuts, mint leaves

Taken from www.epicurious.com/recipes/food/views/spicy-noodles-with-ginger-and-fresh-vegetables-4627 (may not work)