Noodles with baby corn and capsicum, No oil

 

Noodles is an uncomplicated recipe to prepare on a lazy day, especially when you have chopped all the vegetables the previous night and stored them in the refrigerator.

 

 

The classy ingredients....

 

Noodles - 150 g

Water - for boiling noodles + additional for microwaving corn and capsicum

Baby corn - 200 g

Capsicum, green - 1

Capsicum, red - 1

Capsicum, yellow - 1

Garlic - 3 cloves

Green chili - 2

Red chili sauce - 1 Tbsp

Soya sauce - 1 Tbsp

Pepper - 1/2 tsp

Salt - 1/2 tsp

Nutritional yeast - 1/2 tsp

The method...

 

Cook noodles in boiling water with a pinch of salt. Wash with clean, cold water to remove excess starch. Strain noodles and set aside.

Trim ends of corn and deseed capsicum. Chop corn into 1/2 inch small pieces and the capsicum into 1 inch matchstick like strips. Place the corn and capsicum bits in a glass bowl with some water. Microwave for 4 or 5 minutes so that they soften and are almost cooked. 

Heat a deep-bottomed steel pan and throw in minced garlic and chili. Stir for a few seconds. Cast in corn, capsicum and a splash of water. 

 

 

 

 

 

 

 

 

Add in pepper, salt, yeast flakes, soya sauce and chili sauce. Give a good stir. 

 

 

 

 

 

Once all the water in the pan has evaporated and the vegetables are cooked through and through, fling in the noodles. If you prefer crunchy vegetables in your noodles, reduce the water amount added. Mix well with a fork and spatula to completely incorporate the veggies with the noodles. Serve hot and eat up!

 

 

 

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