Stir-Fried Noodles with Baby Corn Recipe
Looking for a fun, vibrant dinner that screams “I actually cook sometimes”? Stir-fried noodles with baby corn deliver that satisfying crunch.
Tender noodles mingle with sweet baby corn, tossing in a savory, slightly tangy sauce that makes weeknight meals feel fancy.
Even if your stir-fry skills are minimal, this recipe stays forgiving, fast, and utterly delicious, perfect for showing off without breaking a sweat.
A hint of garlic, a splash of soy, and a drizzle of sesame oil elevate humble noodles into a dish worth Instagramming.
Get ready for colorful, saucy, crunchy noodles that taste like effort but require barely any.
Stir-Fried Noodles with Baby Corn Recipe
Vegan stir-fried noodles with tender baby corn, sautéed in a savory sauce for a quick, healthy, and colorful meal.
Ingredients
- 8 oz rice or wheat noodles
- 1 cup baby corn sliced
- 1 medium carrot julienned
- 1 bell pepper sliced
- 2 garlic cloves minced
- 1 tsp grated ginger
- 3 tbsp soy sauce or tamari
- 1 tbsp sesame oil
- 1 tsp chili flakes optional
- 2 tbsp chopped green onions or cilantro for garnish
Instructions
- Cook noodles according to package instructions; drain and set aside.
- Heat sesame oil in a wok over medium-high heat.
- Sauté garlic and ginger until fragrant, about 1 minute.
- Add baby corn, bell pepper, and carrot; stir-fry 3–4 minutes until tender-crisp.
- Toss in cooked noodles and soy sauce; stir to coat evenly.
- Add chili flakes if desired; cook 1–2 more minutes.
- Garnish with green onions or cilantro; serve immediately.
Notes
Nutritional Values (per serving)
- Calories: 315
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 8g
Vitamins & Minerals (per serving, approx.)
- Vitamin A: 50%
- Vitamin C: 90%
- Calcium: 8%
- Iron: 12%
- Magnesium: 10%
Tips to Enhance Flavor
- Add roasted cashews for crunch.
- Squeeze fresh lime juice for tanginess.
- Adjust chili flakes for desired heat.
- Serve immediately to retain crisp texture.
