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 vibrant Indo-Chinese stir-fry featuring thin rice vermicelli, tender chicken, juicy shrimp, and crisp vegetables, all tossed in a fragrant curry-spiced sauce. A quick and satisfying one-pan meal that's bursting with flavor.
Get ready for crispy chilli baby corn and perfectly spiced Singapore noodles! An energy-giving, tangy, and utterly delicious meal.
This indo_chinese dish is perfect for dinner. With 773.41 calories and 36.22g 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.
Servings
4
Serving size: 1.5 cups
493cal
32gprotein
54gcarbs
16gfat
Ingredients
200 g Rice Vermicelli Noodles (Thin variety)
200 g Chicken Breast (Boneless, skinless, cut into thin strips)
150 g Shrimp (Peeled and deveined)
2 large Eggs (Lightly beaten)
3 tbsp Vegetable Oil (Divided for cooking)
4 cloves Garlic (Minced)
1 tbsp Ginger (Freshly grated)
2 count Green Chili (Slit lengthwise)
1 medium Onion (Thinly sliced)
1 medium Bell Pepper (Julienned, mixed colors recommended)
1 medium Carrot (Julienned)
1 cup Cabbage (Shredded)
2 tbsp Curry Powder (Madras curry powder works well)
0.5 tsp Turmeric Powder
2 tbsp Light Soy Sauce
1 tbsp Rice Vinegar
1 tsp Sugar
1 tsp Salt (Adjust to taste)
0.5 tsp Black Pepper Powder
0.25 cup Spring Onions (Chopped, for garnish and stir-fry)
Instructions
1
Prepare Noodles and Sauce
Place the rice vermicelli in a large bowl and cover with hot tap water (not boiling). Let soak for 5-8 minutes, or until pliable but still firm. Drain completely, rinse with cold water to stop the cooking, and toss with 1 teaspoon of oil to prevent sticking. Set aside.
In a small bowl, whisk together the light soy sauce, rice vinegar, sugar, salt, and black pepper. This is your stir-fry sauce.
2
Cook Proteins and Egg
Heat 1 tablespoon of oil in a large wok or skillet over high heat until it shimmers.
Add the chicken strips and stir-fry for 3-4 minutes until golden and cooked through. Remove from the wok and set aside.
Add the shrimp to the wok and cook for 1-2 minutes until pink and opaque. Remove and set aside with the chicken.
Reduce heat to medium-high. Add the beaten eggs to the wok and scramble for 1-2 minutes until just set. Break into small pieces and set aside with the chicken and shrimp.
3
Sauté Aromatics and Vegetables
Add the remaining 1.5 tablespoons of oil to the hot wok.
Add the minced garlic, grated ginger, and slit green chilies. Stir-fry for 30 seconds until fragrant.
Add the sliced onion, julienned carrot, and bell pepper. Increase heat to high and stir-fry for 2-3 minutes until they are crisp-tender.
4
Combine and Finish
Add the curry powder and turmeric powder to the vegetables. Stir-fry for 1 minute until the spices are toasted and aromatic.
Add the shredded cabbage and cook for another minute until slightly wilted.
Return the cooked chicken, shrimp, and scrambled egg to the wok. Add the drained noodles and pour the prepared sauce over everything.
Using two spatulas or tongs, toss everything together gently but quickly for 2-3 minutes, ensuring the noodles are evenly coated with the sauce and spices and heated through.
Stir in most of the chopped spring onions.
5
Garnish and Serve
Transfer the Singapore Noodles to a serving platter.
Garnish with the remaining spring onions and serve immediately.
