STUFFED PEPPERS

Preparation Method :

• Preheat the oven to 180°C/350°F/Gas 4. Leaving the stalks on the peppers, cut them in half lengthways and remove the seeds and white ribs.
• Arrange the pepper halves on a baking tray and cover with foil. Bake for 15 minutes.
• While the noodles are still in the packet, break them up into small pieces. Put the noodles in a large bowl and cover with boiling water. Leave to stand for 3 minutes or according to packet instructions, then drain well and set aside.
• Mix together the cucumber and coriander seeds.
• Heat the sunflower oil and sesame oil in a wok or large open pan, add the garlic and stir-fry for 1 minute over a moderately high heat.
• Add the cucumber and coriander mixture and stir-fry for about 2 minutes.
• Add the noodles and use two spoons to lift and toss the noodles until they are coated with the mixture and hot through. Season to taste with the soy sauce.
• Put two pepper halves on each serving plate, fill with the noodle mixture and serve hot, garnished with the sesame seeds.