Ingredients

• 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
• 1 tablespoon reduced-sodium soy sauce
• 1 1/2 teaspoons Thai red curry paste
• somen
• 1/2 cup finely chopped toasted peanuts
• 1/2 cup finely chopped fresh mint leaves

Instructions

1. Cut carrots, zucchini and green onions into matchstick-size strips.
2. Heat vegetable oil in large skillet over high heat. Add 2 tablespoons ginger and 1 1/2 teaspoons garlic; sauté until fragrant, 30 seconds. Add carrots, zucchini, half of green onions and sesame oil; sauté 2 minutes. Add remaining ginger and garlic; sauté until vegetables are crisp-tender, about 1 minute longer. Using slotted spoon, transfer vegetables to bowl.
3. 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.
4. 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.