Capsicum And Egg Noodle Stir-fry

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 1
• 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

Recipe

• 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!