“We love these noodles! I also added some julienned snow peas, which I added at the same time as the carrots and zucchini. Noodles-which are staples in Thailand, Indonesia, Singapore, the Philippines and Myanmar (formerly Burma)-are showing up everywhere these days. Cutting vegetables in julienne style is a Western technique. Recipe from Bon Appétit.”

Ingredients Nutrition


  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.
  3. Using slotted spoon, transfer vegetables to bowl.
  4. 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.
  5. Meanwhile, cook somen in large pot of boiling salted water until just tender, about 2 minutes. Drain. Transfer to large bowl.
  6. Add vegetable mixture. Toss to coat. Sprinkle nuts and mint over.

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