Capsicum And Egg Noodle Stir-Fry - cooking recipe

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

Preparation

Prepare the egg noodles by following the instructions on the packet.
Heat oil in a non-stick wok.
Add onion, garlic and red chillies.
Saute for 3 minutes or until golden.
Add carrot and stir-fry on high flame for 3-4 minutes.
Add zucchini and capsicums.
Stir-fry for another 3-4 minutes or until the veggies are crisp-tender.
Add coconut milk and noodles.
Simmer for 2 minutes.
Stir in the corriander leaves.
Squeeze some lime juice over it.
Serve.
Bon Appetit!