Curried Coconut Noodles with Early Summer Vegetables
Curried Coconut Noodles with Early Summer Vegetables
Cook noodles in salted water until barely tender (do not overcook them); drain, rinse with cold water, and drain again.
Heat wok over highest flame 1-2 minutes. Add the peanut oil, swirl to coat, and heat until very hot but not smoking. Add the onions, carrots, and green beans; stir-fry until vegetables begin to soften, about 3 minutes.
Add garlic, ginger, cumin, red pepper flakes, turmeric, and salt and pepper to taste. Continue stir-frying 1-2 minutes.
Add peas, zucchini, coconut milk, and lime juice. Boil mixture until sauce thickens and vegetables are barely tender, 10-12 minutes.
Add noodles, basil; stir until all the noodles are coated. Heat through, stirring gently.
Serve immediately. Garnish with additional basil and lime wedges.
Ingredients
Directions
Cook noodles in salted water until barely tender (do not overcook them); drain, rinse with cold water, and drain again.
Heat wok over highest flame 1-2 minutes. Add the peanut oil, swirl to coat, and heat until very hot but not smoking. Add the onions, carrots, and green beans; stir-fry until vegetables begin to soften, about 3 minutes.
Add garlic, ginger, cumin, red pepper flakes, turmeric, and salt and pepper to taste. Continue stir-frying 1-2 minutes.
Add peas, zucchini, coconut milk, and lime juice. Boil mixture until sauce thickens and vegetables are barely tender, 10-12 minutes.
Add noodles, basil; stir until all the noodles are coated. Heat through, stirring gently.
Serve immediately. Garnish with additional basil and lime wedges.
