Don’t be daunted by the list of ingredients used here; it all comes together quickly, as the idea is to cook everything as briefly as possible. Enveloped in plenty of coconut milk, this dish of noodles and vegetables becomes quite luscious.

　　

Ingredients

4 to 6 servings

　　4 ounces bean thread (cellophane) noodles

　　1 tablespoon olive oil

　　3 garlic cloves, sliced

　　One 14-to 15-ounce can light coconut milk

　　One 15-ounce can baby corn

　　1 cup snow peas

　　1 medium zucchini, cut into eighths

　　lengthwise, then into 2-inch strips

　　1 medium red bell pepper, cut into narrow 2-inch strips

　　1 cup sliced mushrooms, optional

　　3 scallions, cut into 1-inch lengths

　　2 teaspoons good-quality curry powder

　　1/4 teaspoon Thai red curry paste, or more to taste, dissolved in a little hot water

　　Salt to taste

　　

Step 1

Cover the noodles with boiling water in a heatproof container. Cover and let stand for 6 to 8 minutes, or according to package directions, until al dente. Drain, rinse briefly with cool water, then use kitchen shears or a sharp knife to cut here and there into shorter lengths.

　　

Step 2

While the noodles are soaking, heat the oil in a stir-fry pan. Add the garlic and sauté over medium-low heat until golden.

　　

Step 3

Add the remaining ingredients except salt; bring to a rapid simmer, then lower the heat and simmer gently for 3 minutes.

　　

Step 4

Add the cooked noodles and season with salt. Cover and let stand for 5 minutes, until the noodles have absorbed much of the coconut milk, then serve.

　　

Menu Suggestions

Step 5

Prepare Sautéed Tofu (page 62) or simply serve with a platter of sliced Thai-flavored baked tofu. Complete the meal with Spinach and Red Cabbage Salad with Oranges and Almonds (page 180) or Mixed Greens with Sprouts, Apple, and Daikon (page 179).

　　

nutrition information

Step 6

Calories: 220

　　

Step 7

Total Fat: 10g

　　

Step 8

Protein: 2g

　　

Step 9

Carbohydrates: 33g

　　

Step 10

Fiber: 4g

　　

Step 11

Sodium: 310mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).