Ingredients
-
200
-
1
-
1
-
1
-
3
-
1
-
1
-
1
-
1
-
140
-
4
-
2
-
1
-
-
Directions
Capsicum and Egg Noodle Stir-fry, From this week’s Weekend magazine , From this week’s Weekend magazine
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Steps
|
1
Done
|
Prepare the Egg Noodles by Following the Instructions on the Packet. |
|
2
Done
|
Heat Oil in a Non-Stick Wok. |
|
3
Done
|
Add Onion, Garlic and Red Chillies. |
|
4
Done
|
Saute For 3 Minutes or Until Golden. |
|
5
Done
|
Add Carrot and Stir-Fry on High Flame For 3-4 Minutes. |
|
6
Done
|
Add Zucchini and Capsicums. |
|
7
Done
|
Stir-Fry For Another 3-4 Minutes or Until the Veggies Are Crisp-Tender. |
|
8
Done
|
Add Coconut Milk and Noodles. |
|
9
Done
|
Simmer For 2 Minutes. |
|
10
Done
|
Stir in the Corriander Leaves. |
|
11
Done
|
Squeeze Some Lime Juice Over It. |
|
12
Done
|
Serve. |
|
13
Done
|
Bon Appetit! |
