Instructions: 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 sauteed 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.