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

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.

Print Options:

Curried Coconut Noodles with Early Summer Vegetables