Capsicum and Egg Noodle Stir-fry |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 2 |
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From this week's Weekend magazine. Ingredients:
200 g udon noodles |
1 tablespoon oil |
1 small onion, chopped |
1 clove garlic, crushed |
3 red chilies, crushed |
1 small carrot, cubed |
1 small zucchini, cubed |
1 red capsicum, cubed |
1 green capsicum, cubed |
140 ml coconut milk |
4 tablespoons fresh coriander leaves, chopped |
2 tablespoons fresh mint leaves |
1 lime |
Directions:
1. Prepare the egg noodles by following the instructions on the packet.
2. Heat oil in a non-stick wok.
3. Add onion, garlic and red chillies.
4. Saute for 3 minutes or until golden.
5. Add carrot and stir-fry on high flame for 3-4 minutes.
6. Add zucchini and capsicums.
7. Stir-fry for another 3-4 minutes or until the veggies are crisp-tender.
8. Add coconut milk and noodles.
9. Simmer for 2 minutes.
10. Stir in the corriander leaves.
11. Squeeze some lime juice over it.
12. Serve.
13. Bon Appetit!
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