Capsicum And Egg Noodle Stir-Fry

• 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!

udon noodles, oil, onion, clove garlic, red chilies, carrot, zucchini, red, green, coconut milk, fresh coriander leaves, mint leaves, lime

Taken from www.food.com/recipe/capsicum-and-egg-noodle-stir-fry-58184 (may not work)