Coconut Curry Wonton Noodles with Zucchini, Carrots & Poblano Pepper

Coconut Curry Wonton Noodles

with Zucchini, Carrots & Poblano Pepper

30 MIN
2 Servings
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From the Test Kitchen

The star of this comforting dish is the vibrant broth we’re using to bring together our hearty vegetables and tender wonton noodles, which highlights spicy curry paste tempered by sweet, smooth coconut milk.
12 green SmartPoints® per serving
12 blue SmartPoints® per serving
12 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

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Dietary Information

Vegetarian WW Recommended 500 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    470 Cals (est.)
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fresh
ingredients
Coconut Curry Wonton Noodles with Zucchini, Carrots & Poblano Pepper
Title
  • 6 oz Fresh Wonton Noodles (Previously Frozen)
  • 1 13.5-Oz Can Light Coconut Milk
  • 1 Zucchini
  • 6 oz Carrots
  • 2 cloves Garlic
  • 1 Poblano Pepper
  • 1 Tbsp Yellow Curry Paste
  • 2 Tbsps Tomato Paste
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Rice Vinegar
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
How To: Peel a Carrot
How To: Peel Garlic
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the zucchini. Peel the carrots; thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the sliced carrots, chopped garlic, chopped ginger, and sliced pepper. 

Start the curry:
2 Start the curry:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the prepared vegetable mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. 

Finish the curry:
3 Finish the curry:

Add the tomato paste and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the coconut milk (carefully, as the liquid may splatter) and vinegar; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook the noodles & serve your dish:
4 Cook the noodles & serve your dish:

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Drain thoroughly and transfer to 2 bowls. Serve the cooked noodles topped with the finished curry. Garnish with the sesame seeds. Enjoy! 

Tips from Home Chefs

Coconut Curry Wonton Noodles

Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the zucchini. Peel the carrots; thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the sliced carrots, chopped garlic, chopped ginger, and sliced pepper. 

2 Start the curry:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the prepared vegetable mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. 

Start the curry:
Finish the curry:
3 Finish the curry:

Add the tomato paste and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the coconut milk (carefully, as the liquid may splatter) and vinegar; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

4 Cook the noodles & serve your dish:

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Drain thoroughly and transfer to 2 bowls. Serve the cooked noodles topped with the finished curry. Garnish with the sesame seeds. Enjoy! 

Cook the noodles & serve your dish:
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