STREAMING NOW: Carnivorous

Spicy Noodles With Ginger and Fresh Vegetables

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a