Curried Coconut Noodles with Early Summer Vegetables
8 ounces extra-wide egg noodles or other pasta
1-1/2 tablespoons peanut oil
1 cup chopped young (spring) onions
1/2 cup sliced carrots
1 cup cut-up green beans
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
1/2-1 teaspoon red pepper flakes
1 teaspoon turmeric
salt and pepper
1 cup peas
1 cup sliced zucchini
1 can (14 ounces) canned coconut milk (shake before opening)
Juice of 1-1/2 limes
1/2 cup basil leaves, cut into strips
Garnish: lime wedges and additional basil strips
1Cook noodles in salted water until barely tender (do not overcook them); drain, rinse with cold water, and drain again.
2 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.
3 Add garlic, ginger, cumin, red pepper flakes, turmeric, and salt and pepper to taste. Continue stir-frying 1-2 minutes.
4 Add peas, zucchini, coconut milk, and lime juice. Boil mixture until sauce thickens and vegetables are barely tender, 10-12 minutes.
5 Add noodles, basil; stir until all the noodles are coated. Heat through, stirring gently.
6 Serve immediately. Garnish with additional basil and lime wedges.