Curried Coconut Noodles with Early Summer Vegetables
Curried Coconut Noodles with Early Summer Vegetables
Basil, Bean, Carrot, Garlic, Green Onion, Main Dishes, Onion, Recipe
March 29, 2017
Curried Coconut Noodles with Early Summer Vegetables
Ingredients
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
Directions
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.