18 September 2014,12:05 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

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.


  • 6 red peppers   
  • 200 grams rice vermicelli noodles
  • 1 cucumber, peeled and chopped           
  • 2 tablespoon coriander seeds, crushed 
  • 3 tablespoon sesame oil
  • 4 garlic cloves, crushed
  • 2 tablespoon soy sauce
  • 4 tablespoon sesame seeds, toasted

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