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 serving
273cal
4gprotein
27gcarbs
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)
Fiery and flavorful stir-fried noodles tossed with crisp vegetables and a bold, spicy Schezwan sauce. This popular Indo-Chinese street food classic is a perfect quick meal, ready in under 30 minutes and packed with umami goodness.
Crispy chilli baby corn with perfectly spiced Schezwan noodles. A tangy, energy-giving treat!
This indo_chinese dish is perfect for dinner. With 624.25 calories and 12.57g 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.
352cal
9gprotein
50gcarbs
14gfat
Ingredients
200 g Hakka Noodles (Or any other long wheat noodles)
8 cups Water (For boiling noodles)
1 tsp Salt (For boiling noodle water)
3 tbsp Vegetable Oil (Divided use: 1 tsp for noodles, 2 tbsp for stir-frying)
6 cloves Garlic (Finely minced)
1 inch Ginger (Finely minced)
1 medium Onion (Thinly sliced)
1 medium Carrot (Julienned)
1 medium Green Capsicum (Julienned)
1 cup Cabbage (Shredded)
4 tbsp Schezwan Sauce (Adjust to your spice preference)
1 tbsp Soy Sauce (Light soy sauce recommended)
1 tsp Rice Vinegar
0.5 tsp Sugar (Optional, to balance flavors)
0.25 tsp Black Pepper Powder (Freshly ground is best)
2 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Boil the Noodles: Bring 8 cups of water to a rolling boil in a large pot. Add 1 tsp of salt and the Hakka noodles. Cook for 4-5 minutes or until al dente, following package directions. Avoid overcooking.
2
Prep the Noodles: Immediately drain the cooked noodles in a colander and rinse thoroughly with cold running water to stop the cooking process. Toss the noodles with 1 teaspoon of vegetable oil to prevent them from sticking. Set aside.
3
Sauté Aromatics: Heat the remaining 2 tablespoons of oil in a large wok or skillet over high heat. Once shimmering, add the minced ginger and garlic. Stir-fry for 30 seconds until fragrant.
4
Stir-fry Vegetables: Add the sliced onions and stir-fry for 1 minute. Add the julienned carrots and capsicum, and continue to stir-fry on high heat for 2-3 minutes. Finally, add the shredded cabbage and cook for another minute until tender-crisp.
5
Add Sauces: Reduce the heat to medium. Add the Schezwan sauce, soy sauce, rice vinegar, sugar (if using), 0.25 tsp salt, and black pepper powder. Stir well to combine the sauce with the vegetables.
6
Toss and Finish: Add the cooked noodles to the wok. Using two spatulas or tongs, gently toss everything together until the noodles are evenly coated with the sauce. Cook for 1-2 minutes, allowing the noodles to heat through.
