As vegetarianism has become more and more popular, I've always managed to find nice vegetarian restaurants in my trip. The challenge now, however, has shifted a bit. Since the start of the quarantine, I've been cooking at home for every single meal of the day. The struggle now is to come up with different ideas every day. From today on I'll be sharing some of my recipes. Hope you'll like them! 

Fiona's vegetarian curry rice noodles

Ingredients: 
- 2 teaspoons of oil
- 1/2 teaspoon of black pepper
- 1 teaspoon of salt
- 2 tablespoons of curry powder
- 1 teaspoon of soy sauce
- 1 clove of garlic, minced
- 1/2 medium onion, thinly sliced
- 1/2 medium carrot, julienned
- 1/2 zucchini, julienned
- 1/2 capsicum, julienned
- 1 bundle dried rice stick noodles
- 1 fresh chili, seeds included (optional)

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Directions:

1. Heat 1 teaspoon of oil in a medium sauce pan over high heat, place carrots and season with salt and black pepper. Leave it for 2-3 minutes. Stir occasionally. When carrots are half-cooked, place zucchinis and mix.  
2. Make space in the middle of the pan, add 1 teaspoon of oil. Place garlic, onions and capsicum (chili is optional). 
3. Mix the ingredients together, stir occasionally. 
4. Add 1 tablespoon of curry powder and soysauce to the mix, mix until ingredients are evenly combined. 
5. Mix 1 tablespoon of curry powder in a cup of water, pour into the ingredients. 
6. Place rice noodles in the pan, let it soak up the sauce.
7. Stir fry until ingredients are evenly combined. 
8. Voilà! 

Let me know in the comments whether you liked this recipe! :)