Baby corn Noodles


Evening, when the kid comes from school, is the toughest time of the day. Because I would be wondering and worrying about what to serve him once he is home.

Earlier his lunch was break fast tiffin items. I would feed him rice and veggies, our staple food, once he is back home from school. But now, he is having rice for lunch. So what to serve for evening is a question.

It cannot be junk food. It cannot be fruits (his school snacks is fruits). It shouldn’t be a heavy meal and it shouldn’t be served for dinner as well.

This simple noodle preparation was the answer for one day. For the rest of the week, I am still searching.

Source : Health Food Desi Videshi

Serves as light dinner for 2


  • Noodles, enough for two cooked per the packet instructions
  • Baby Corn                                  :            400 gm
  • Capsicum/Bell pepper          :            1 big, diced
  • Garlic                                           :             2 pods, chopped fine
  • Ginger                                          :            1″ piece, grated or chopped fine
  • Coriander leaves                     :            1/2 cup (stems are also fine)
  • Onion                                            :           1 chopped fine, optional
  • Soy sauce                                   :            1 tsp + 1 tbsp
  • Sesame oil                                 :             1 tbsp
  • Tomato Ketchup                    :            1 tbsp
  • Corn flour                                 :             2 tsp**
  • Salt and pepper as needed


  1. Cook the noodles per packet instructions. Drain and keep aside.
  2. Slice the baby corn the way you want it. Dice the capsicum. Chop the ginger, garlic and coriander leaves.
  3. Toss the corn, capsicum, garlic, ginger and 3/4th of the coriander leaves with 1 tsp soy sauce and required amount of salt and pepper. Keep aside.
  4. Heat the oil in a wide pan. Saute the chopped onion, if you are using. Toss the corn mix and give a good stir. Cook till the baby corn is almost cooked, but still has a bit of crunch in it.
  5. Add the remaining 1 tbsp soy sauce, tomato ketch up. Mix corn flour in a little bit of water and add it to the baby corn.
  6. Mix nicely, add the remaining coriander leaves as well. Cook until there is a glazed coating all over the corn. Take off the heat.
  7. Lay on top of the cooked noodles and serve.

**I was out of corn flour that day, so I skipped it.



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