Use a vegetable peeler to slice the carrots, zucchini, and squash into wide, thin ribbons, then cut the ribbons lengthwise into thin julienned slices with a knife. You will have a medley of brightly colored vegetables all intertwined like long, thin, beautiful noodles.
This is a dish that cooks in a matter of minutes and would go well as a side dish with roasted chicken or pork.
Set the EGG for direct cooking at 425ºF/218ºC.
To make the sauce, use a whisk to stir the lemon juice, orange juice, vinegar, soy sauce, and red curry paste together in a small bowl.
Pour the peanut oil into the preheated wok. Add the shallots, ginger, garlic, bell pepper, and snow peas. Close the lid of the EGG and sauté for 30 seconds. Add the cabbage, carrots, zucchini, squash, bean sprouts, and scallions and cook for 1 minute.
Add the sauce and cook for 30 seconds. Remove the Paella Pan from the heat, then add the basil, cilantro, and mint and stir.
Place the mixture in individual bowls and garnish with the radishes and peanuts. Serve immediately.
Serves 4 as a main course, or 8 as a side dish