Spicy Noodles with Ginger and Fresh Veggies
from: http://www.ivu.org/recipes/eastasia/spicy-noodles.html

Serving Size: 4

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 -- (light is available)
1 tablespoon reduced-sodium soy sauce
1 1/2 teaspoons Thai red curry paste
9 ounces somen noodles or rice noodles
1/2 cup finely chopped toasted peanuts
1/2 cup finely chopped fresh mint leaves

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