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.
about 500 grams unpeeled
capsicum (bell pepper)
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.
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.
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