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Capsicum and Egg Noodle Stir-fry

From this week's Weekend magazine.

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • 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!
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"From this week's Weekend magazine."
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  1. Charishma_Ramchanda
    From this week's Weekend magazine.
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