This is a filling meal and there is only one pan to clean 🙂
Dried medium egg noodles-4 1/2 ounces
Coconut milk- 2/3 cup
Vegetable oil- 2 tsp
Red bell pepper, seeded and thinly sliced-1
Plump garlic clove, thinly sliced-1
Bean sprouts-1 1/4 cups
Dark soy sauce- 2 tbs
Roasted, salted peanuts, coarsely chopped- 1/3 cup
Scallions, diagonally sliced- 3
Cilantro- a large handful, chopped
Lime halves -2 to serve ( optional)
1.Bring a large saucepan of lightly salted water to a boil.Add the noodles, bring back to a boil.Cook according to package directions, until tender but still firm to the bite.Drain.
2.Heat oil in a wok or a large heavy skillet.Add the bell pepper and stir fry over high heat for 2-3 minutes, until soft. Add the garlic and stir- fry for an additional 40-60 seconds; donot let it burn.
3.Add the bean sprouts, followed by the noodles, coconut milk,soy sauce and peanuts. Reduce the heat and stir for an additional 2-3 minutes, until piping hot. Add the scallions and cilantro and toss together.
4.Divide between two warm bowls and serve immediately with the lime haves for squeezing over.
Ps: I was too busy tasting the food, I forgot to click the picture with lime halves.