Baby Corn Noodles
This baby corn noodles is a super-easy, rustic bowl of food to cheer you up after a busy day of work. Baby corn and soy sauce form the soul of this dish.
Servings: 4 people
Ingredients
- 150 grams noodles
- 8-10 baby corn about 500 grams unpeeled
- 1 inch ginger finely chopped
- 4 pods garlic finely chopped
- 1/2 cup capsicum (bell pepper) sliced
- 2 medium onions
- 1-2 green chillies sliced
- 2 tablespoon soy sauce
- 1 teaspoon corn flour
- 1/2 cup water
- salt to taste
- 1 tablespoon olive oil
- spring onions to garnish
Instructions
- Cook your noodles in boiling water with a pinch of salt, and keep them aside to drain.
- Quarter the onions, slice the capsicum, and chop the baby corn to 1 1/2 inch pieces.
- Heat oil in a deep-bottomed pan, and fry the ginger and garlic on a medium flame.
- Add onions, capsicum, baby corn, and green chillies, and mix well.
- Cook, while stirring occasionally, till the onions turn tender.
- Add soy sauce, water, salt, and corn flour.
- Mix well, and bring to boil.
- Add the cooked noodles, and gently stir until they are evenly coated with baby corn mix.
- Garnish with some chopped spring onions, and serve hot.
Notes
- While cooking noodles, add a teaspoon of oil to the boiling water so that they don't stick together when you drain them.
- You can add other sauces while cooking the baby corn. But be cautious about the salt levels as some of them, like oyster sauce, have enough salt in it already.
- Capsicum in different colours is not mandatory. Use the ones you have. This doesn't affect the taste at all.