Spicy Noodles With Ginger & Fresh Vegetables

This dish brings together the fresh crunch of matchstick-cut carrots, zucchini, and green onions with the rich warmth of ginger and garlic. The noodles are tossed in a quick-cooked sauce made from coconut milk, soy sauce, and Thai red curry paste, creating a creamy, spicy, and savory flavor profile. It is a satisfying vegan main that comes together in under 30 minutes, making it perfect for busy weeknights. The addition of toasted peanuts and fresh mint at the end adds a delightful textural contrast and aromatic finish.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: Indian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 87.9

Dietary: Vegetarian

Description

This dish brings together the fresh crunch of matchstick-cut carrots, zucchini, and green onions with the rich warmth of ginger and garlic. The noodles are tossed in a quick-cooked sauce made from coconut milk, soy sauce, and Thai red curry paste, creating a creamy, spicy, and savory flavor profile. It is a satisfying vegan main that comes together in under 30 minutes, making it perfect for busy weeknights. The addition of toasted peanuts and fresh mint at the end adds a delightful textural contrast and aromatic finish.

Ingredients

2 Carrots, peeled
1 lg Zucchini
3 Green Onions
1 tablespoon Vegetable oil
4 tablespoon Matchstick-size strips fresh
3 tbsp Fresh ginger, chopped
1 tsp Garlic, chopped
1 1/4 cup Water
1 cup Canned unsweetened coconut milk
1 tbsp Reduced-sodium soy sauce
1 1/2 tsp Thai red curry paste
9 oz Somen noodles
1/2 cup Finely chopped toasted peanuts
1/2 cup Finely chopped fresh mint leaves

Directions

1
Cut carrots, zucchini, and green onions into matchstick-size strips.
2
Heat vegetable oil in a large skillet over high heat.
3
Add 2 tablespoons ginger and 1 1/2 teaspoons garlic; saut until fragrant, about 30 seconds.
4
Add carrots, zucchini, half of the green onions, and sesame oil; saut for 2 minutes.
5
Add remaining ginger and garlic; saut until vegetables are crisp-tender, about 1 minute longer.
6
Using a slotted spoon, transfer vegetables to a bowl.
7
Reduce heat to medium.
8
Add 1 1/4 cups water, coconut milk, soy sauce, and curry paste to the same skillet.
9
Stir until smooth.
10
Simmer until sauce is reduced to 1 1/4 cups, about 6 minutes.
11
Add sauted vegetables and remaining onions to the skillet.
12
Meanwhile, cook somen noodles in a large pot of boiling salted water until just tender, about 2 minutes.
13
Drain noodles.
14
Transfer noodles to a large bowl.
15
Add vegetable mixture to the noodles.
16
Toss to coat evenly.
17
Sprinkle with peanuts and mint.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 87.9kcal

% Daily Value *
Total Fat 4.0g7%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 39.5mg2%
Total Carbohydrate 12.8g5%
Dietary Fiber 2.9g12%
Sugars 6.0g
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original directions mentioned "sesame oil" in the saut step but did not list it in the ingredients. Ensure you have sesame oil on hand for flavor, or use the vegetable oil listed if preferred.

For a nut-free version, omit the peanuts or substitute with toasted pumpkin seeds or sunflower seeds.

Somen noodles cook very quickly; do not overcook them as they will become mushy.

Adjust the amount of Thai red curry paste based on your preferred spice level.

Fresh mint adds a bright, cooling contrast to the spicy curry sauce. If unavailable, fresh cilantro is a good substitute.

Keywords: spicy noodles, ginger, coconut milk, vegan, vegetarian, thai curry, somen noodles, quick dinner, fresh vegetables, zucchini, carrots, green onions, peanuts, mint, garlic, soy sauce, healthy, weeknight meal, plant-based, asian-inspired

Read it online: https://www.chefs-mate.com/recipe/spicy-noodles-with-ginger-fresh-vegetables-jb/