Capsicum and Egg Noodle Stir-fry

From this week's Weekend magazine.

• Ready In: 55 mins
• Serves: 1-2

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!