International Vegetarian Union (IVU)
IVU logo
Recipes Around the World International Vegetarian Union
Vegan East Asian Recipes
Contributed by Vegetarians and Vegans from around the world
Use these links to buy from amazon and IVU gets up to 10%!

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
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 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.