Recipe may contain gluten, peanuts, tree nuts, sesame and egg.
This vegetarian dinner will be a hit with the family and a great option for meat-free Monday. This quick meal will be on the table in 30 minutes.
1 tbsp extra virgin olive oil
1 brown onion, halved, sliced
1 red capsicum, chopped
3 garlic cloves, thinly sliced
1 tbsp ground cumin
2 tsp ground coriander
1/2 tsp dried chilli flakes
3 x 400g cans diced tomatoes
3 x 70g bundles plain instant noodles
2 zucchini, cut into zoodles
1/4 cup fresh coriander sprigs
3 Method Steps
Step 1Heat oil in a 7cm-deep, 30cm round (top measurement) frying pan over medium-high heat. Add onion, capsicum and garlic. Cook, stirring, for 3 minutes or until softened. Add cumin, ground coriander and 1/2 the chilli flakes. Cook, stirring, for 30 seconds. Stir in tomato and 1 1/2 cups water. Season with salt and pepper. Bring to the boil.
Step 2Snap each bundle of noodles in half and add to pan. Cook, turning in the sauce, for 4 minutes or until starting to soften. Stir in zucchini. Season with salt and pepper.
Step 3Make 4 holes in noodle mixture. Crack 1 egg into each hole. Cook, covered, over medium heat for 8 to 10 minutes or until egg white is set and eggs are cooked to your liking. Season with salt and pepper. Sprinkle with coriander sprigs and remaining chilli. Serve.
If you don’t have a spiraliser or other zoodle gadget, simply use a box grater to grate zucchini into long noodle-like strands.
All quantities above are averages