This is a recipe I modified from the book From Asparagus to Zucchini.  Other veggies can be easily switched out based on what you have.  You can use either regular or light coconut milk and the dish still works.

8 ounces egg noodles
1 1/2 tablespoons olive oil
1 cup chopped spring onions (reserve some of the green tops and slice to use as a garnish at the end)
1/2 cup carrot, julienned
1 cup cut up green beans or broccoli cut into florets
1 tablespoon minced garlic (or 5 garlic scapes, sliced)
1 tablespoon minced fresh ginger
1 teaspoon cumin
1/2 – 1 teaspoon red pepper flakes
1 teaspoon turmeric
salt and pepper
1 cup peas (or sugar snap peas or snow peas, cut in half)
1 cup sliced zucchini (cut lengthwise, then slice into half moons & cut in half)
1 can (14 ounces) coconut milk – shake well before opening
juice of 1 1/2 limes (or 1 lime and 1/2 lemon)
1/2 cup basil leaves, pile up the leaves and slice into strips (chiffonade)
garnish: lime wedges, additional basil strips, and sliced green tops from onions

Cook noodles in salted water until barely tender (do not overcook).
Drain noodles, rinse with cold water, and shake off excess water.
Heat a large ceramic coated heavy pot or a wok over a high flame for about 1-2 minutes.
Add the olive oil, swirl to coat the pan, and heat until very hot but not smoking.
Add onions, carrons, and green beans or broccoli, stir fry until they begin to soften, about 3 minutes.
Add garlic, ginger, cumin, red pepper flakes, turmeric, and salt and pepper to taste.
Continue stir frying 1-2 minutes.
Add peas, zucchini, coconut milk, and lime juice.
Boil mixture until sauce thickens and vegetables are barely tender, about 10-12 minutes.
Add noodles and basil and stir until all the noodles are coated.
Heat through, stirring gently.
Taste for seasoning and add salt if needed.
Serve immediately and garnish with lime wedges, basil strips, and sliced green tops from the spring onions.

Makes 4-6 servings