Stir Fried Capsicum and Noodles

    30 minutes

    I always use this when I want to add a little colour to a meal as the four capsicum colours create a stunning presentation. It can be used as a main or a side dish.

    4 people made this

    Serves: 4 

    • 250g dried egg noodles
    • 1/2 tablespoon vegetable or chicken stock powder
    • 3 tablespoons soy sauce
    • 1 tablespoon black soy sauce
    • 2 teaspoons sesame oil
    • 1 tablespoon oil
    • 2 tablespoons diced garlic
    • 4 spring onions, cut into 2.5cm pieces
    • 1 onion, sliced
    • 1/2 teaspoon salt
    • 200g bean sprouts
    • salt, as needed
    • 1/2 red capsicum, sliced
    • 1/2 orange capsicum, sliced
    • 1/2 yellow capsicum, sliced
    • 1/2 green capsicum, sliced
    • roasted sesame seeds, for garnish

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Boil the noodles until soft; 6-8 minutes or until cooked through. Cool under a running cold tap, drain and set aside.
    2. In a small bowl, mix together the chicken stock powder, soy sauce, black soy sauce and sesame oil to make the sauce. Set aside.
    3. Heat a large frying pan with oil over high heat. Stir fry the garlic until fragrant; 2-3 minutes.
    4. Add and stir fry the spring onions, onion and salt until soft; 3-4 minutes.
    5. Add the bean sprouts and sauce. Adjust the seasoning accordingly with salt.
    6. Stir in the capsicum and noodles then mix well.
    7. Continue to cook until the sauce has almost dried out. Serve and garnish with roasted sesame seeds.


    Black soy sauce can be found in Asian speciality shops.

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