Crispy fried baby corn tossed in a sweet, spicy, and tangy sauce with onions and bell peppers. A classic Indo-Chinese appetizer that's a guaranteed crowd-pleaser and perfect for parties.
Prep20 min
Cook25 min
Servings4
Serving size: 1 cup
280cal
4gprotein
28gcarbs
17g
Ingredients
250 g Baby Corn (Rinsed and cut into 1.5-inch diagonal pieces)
3 tbsp All-Purpose Flour
4 tbsp Cornflour (3 tbsp for batter, 1 tbsp for slurry)
1 tbsp Rice Flour (For extra crispiness)
1 tsp Ginger-Garlic Paste
0.5 tsp Kashmiri Red Chilli Powder (For color in the batter)
0.5 tsp Black Pepper Powder
1 tsp Salt (Divided, to taste)
0.5 cup Water (Approx. for batter, plus 3 tbsp for slurry)
A classic Indo-Chinese street food favorite! Perfectly cooked noodles tossed with scrambled eggs, crunchy vegetables, and a savory sauce blend. Ready in under 30 minutes for a quick and satisfying meal.
This indo_chinese dish is perfect for dinner. With 650.65 calories and 16.23g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 cup Sunflower Oil (For deep frying)
1 tbsp Sesame Oil (For the sauce)
5 cloves Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
2 pcs Green Chilli (Slit lengthwise)
1 pcs Onion (Medium, cut into 1-inch cubes (petals separated))
1 pcs Green Capsicum (Medium, cut into 1-inch cubes)
2 tbsp Spring Onion Whites (Chopped)
2 tbsp Light Soy Sauce
2 tbsp Red Chilli Sauce (Adjust to your spice preference)
1 tbsp Tomato Ketchup
1 tsp Rice Vinegar
0.5 tsp Sugar (Optional, to balance flavors)
2 tbsp Spring Onion Greens (Finely chopped, for garnish)
Instructions
1
Prepare the Batter
In a medium mixing bowl, combine all-purpose flour, 3 tbsp cornflour, rice flour, ginger-garlic paste, Kashmiri red chilli powder, black pepper powder, and 1/2 tsp salt.
Gradually add about 1/2 cup of water, whisking continuously to form a smooth, lump-free batter. The consistency should be thick enough to coat the baby corn pieces without being runny.
Add the cut baby corn to the batter and toss gently until each piece is evenly coated.
2
Fry the Baby Corn
Heat the sunflower oil in a wok or deep pan over medium-high heat. To check if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately.
Carefully slide the batter-coated baby corn pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
Fry for 4-5 minutes, turning occasionally, until they are light golden and crispy.
Remove the fried baby corn with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
3
Prepare the Sauce
In a separate large wok or pan, heat the sesame oil on high heat.
Add the chopped garlic, ginger, green chillies, and spring onion whites. Sauté for 30-40 seconds until they become fragrant.
Add the cubed onion and capsicum. Stir-fry for 2-3 minutes. The vegetables should be slightly cooked but still retain a crunchy texture.
Reduce the heat to medium. Add the light soy sauce, red chilli sauce, tomato ketchup, rice vinegar, sugar (if using), and the remaining 1/2 tsp salt. Stir well to combine.
4
Combine and Serve
In a small bowl, mix the remaining 1 tbsp of cornflour with 3 tbsp of water to create a smooth slurry with no lumps.
Pour the cornflour slurry into the wok with the sauce, stirring continuously. Cook for about 1 minute until the sauce thickens and turns glossy.
Immediately add the fried baby corn to the wok. Toss everything together quickly and gently, ensuring all the baby corn pieces are well-coated with the sauce.
Turn off the heat. Garnish with freshly chopped spring onion greens.
Serve hot immediately to enjoy the maximum crispiness.
370cal
12gprotein
47gcarbs
15gfat
Ingredients
200 g Hakka Noodles (or other wheat noodles)
1 tsp Salt (for boiling noodles)
3 tbsp Vegetable Oil (divided)
2 unit Large Eggs (lightly beaten)
4 cloves Garlic (finely minced)
1 inch piece Ginger (finely minced)
1 medium Onion (thinly sliced)
1 medium Carrot (julienned)
1 medium Capsicum (julienned (any color))
1 cup Cabbage (shredded)
2 tbsp Light Soy Sauce
1 tbsp Red Chili Sauce (adjust to spice preference)
1 tbsp Rice Vinegar
0.5 tsp White Pepper Powder
0.5 tsp Sugar (to balance flavors)
3 tbsp Spring Onion Greens (chopped, for garnish)
Instructions
1
Prepare the Noodles
Bring a large pot of water to a rolling boil. Add 1 tsp of salt for boiling.
Add the hakka noodles and cook according to package directions until al dente (usually 3-4 minutes). Be careful not to overcook.
Immediately drain the noodles in a colander and rinse under cold running water to stop the cooking process and remove excess starch.
Toss the drained noodles with 1 tsp of vegetable oil to prevent them from sticking. Set aside.
2
Prepare the Sauce
In a small bowl, whisk together the light soy sauce, red chili sauce, rice vinegar, salt, white pepper powder, and sugar.
Set the sauce mixture aside. This ensures even distribution of flavors when you add it to the wok.
3
Stir-fry Aromatics and Vegetables
Heat the remaining vegetable oil in a large wok or skillet over high heat until it shimmers.
Add the minced ginger and garlic and stir-fry for about 30 seconds until fragrant.
Add the sliced onions and stir-fry for 1 minute until they turn translucent.
Add the julienned carrots and capsicum. Stir-fry for 2 minutes. The vegetables should be tender but still have a crunch.
Finally, add the shredded cabbage and stir-fry for another minute.
4
Scramble Eggs and Combine
Push the vegetables to one side of the wok to create an empty space.
Pour the lightly beaten eggs into the empty space. Let them set for a few seconds, then scramble until just cooked through.
Break the scrambled eggs into smaller pieces with your spatula and mix them with the vegetables.
Add the cooked noodles to the wok.
5
Toss and Serve
Pour the prepared sauce mixture over the noodles.
Using two spatulas or a pair of tongs, gently toss everything together for 1-2 minutes on high heat until the noodles are well-coated and heated through.
Turn off the heat, add the chopped spring onion greens, and give it a final toss.
