This baby corn noodles is a super-easy, super-rustic bowl of food to cheer you up after a busy day of work.
If you are looking for easy recipes to save time on cooking during weekdays, this is the recipe for you! And it’s tasty and nutritious! There isn’t much of a preparation required to cook this vegetable noodles. It takes less time than ordering in from a takeaway.
About this baby corn noodles recipe
I have used some simple, honest flavours in this preparation. It’s really easy to put this together to a complete, one-pot meal. Onions, capsicum, and baby corn, cooked in soy sauce form the soul of this noodle dish. There are some wonderful textures in this dish. The main contributor is the baby corn with it’s lovely, crunchy texture.
I thought I’ll brighten up with some colours after a busy, tiring day, and ended up using green, yellow, and red capsicum in my noodles. If you can get hold of them in different colours, you’ll have a rather colourful bowl of noodles like mine. But if you decide to have only one variety, there is absolutely no problems with taste.
We are not going to spend a lot of time prepping the ingredients. Quarter the onions, slice the capsicum (bell peppers), and chop the baby corn. Fry finely chopped garlic and ginger in some olive oil (or any vegetable oil of your choice). Add the prepped ingredients to this, and fry till onions are cooked to tender. Now add corn flour, soy sauce, water, and salt. This is where the magic happens! Baby corn will soak in the soy sauce flavour, and the corn flour in water will hold this dish together. Now add the cooked noodles, stir gently to evenly distribute the baby corn mix. That’s it! Garnish with some spring onions and serve hot!
Read further for step-by-step recipe with pictures. If you like noodles, don’t forget to check out my Burmese Khow Suey recipe later.