Coconut-Curry Bean Thread Noodles

4 counces bean thread 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 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 ina  little hot water
Salt and taste

1.  Cover the noodles with boiling water in a heatproof container. Cover and let stand for 6-8 minutes, or according to package directions, until al dente.  Drain, rinse briefly with cool water, then use kitchen shears or a sharp knife to cute here and there inot shorter lengths.
2.  While the noodles are soaking, heat the oil in a stir-fry pan.  Add the garlic and saute over medium-low heat until golden.
3.  Add the remaining ingredients except salt; bring to a rapid simmer, then lower to heat and simmer gently for 3 minutes.
4.  Add the cooked noodles and season with salt.  Cover and let stand for 5 minutes, until the noodles ahve absorbed much of the coconut milk, then serve.

Kersten: this was good and quick.  A-