Capsicum And Egg Noodle Stir-Fry Recipe

Name: Capsicum And Egg Noodle Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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!

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 200 g udon noodles, 1 tablespoon oil, 1 small onion, chopped, 1 clove garlic, crushed, and more.

Yes, Capsicum And Egg Noodle Stir-Fry falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Capsicum And Egg Noodle Stir-Fry

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