Ingredients with Measurements:
- 8 oz. corn noodles
- 2 tbsp. vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup corn kernels
- 1 cup snow peas
- 1/4 cup soy sauce
- 2 tbsp. honey
- 2 tbsp. rice vinegar
- 1 tsp. sesame oil
- Salt and pepper to taste
- Chopped green onions for garnish
Special Equipment Needed:
- Large pot for boiling noodles
- Wok or large skillet
Step-by-Step Instructions:
1. Cook corn noodles according to package instructions until al dente. Drain and set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat.
3. Add chopped onion and minced garlic to the wok and stir-fry for 1-2 minutes until fragrant.
4. Add sliced red and yellow bell peppers to the wok and stir-fry for 2-3 minutes until slightly softened.
5. Add corn kernels and snow peas to the wok and stir-fry for another 2-3 minutes until vegetables are tender-crisp.
6. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, salt, and pepper.
7. Add cooked corn noodles to the wok and pour the sauce over the noodles and vegetables.
8. Stir-fry everything together for 2-3 minutes until the noodles are coated in the sauce and everything is heated through.
9. Garnish with chopped green onions and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 330
- Fat: 8g
- Carbohydrates: 58g
- Protein: 8g
- Fiber: 5g
- Sugar: 13g
- Sodium: 890mg
Substitutions for ingredients:
- Corn noodles can be substituted with any other type of noodles.
- Vegetable oil can be substituted with any other neutral oil.
- Red and yellow bell peppers can be substituted with any other color bell peppers.
- Corn kernels can be substituted with canned or frozen corn.
- Snow peas can be substituted with sugar snap peas or green beans.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sesame oil can be substituted with any other type of oil with a nutty flavor.
Variations:
- Add protein such as chicken, shrimp, or tofu to the stir-fry.
- Add other vegetables such as broccoli, carrots, or mushrooms.
- Add spices such as ginger or chili flakes for extra flavor.
Tips and Tricks:
- Make sure to stir-fry the vegetables quickly over high heat to retain their crunchiness.
- Use a non-stick wok or skillet to prevent the noodles from sticking to the pan.
- If the noodles are too dry, add a splash of water or vegetable broth to the wok.
Storage Instructions:
- Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat leftover stir-fry in the microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve the stir-fry in individual bowls and garnish with chopped green onions and sesame seeds.
Garnishes:
- Chopped green onions and sesame seeds.
Pairings:
- Serve with a side of steamed rice or quinoa.
Suggested Side Dishes:
- Steamed rice, quinoa, or roasted vegetables.
Troubleshooting Advice:
- If the noodles are too dry, add a splash of water or vegetable broth to the wok.
- If the vegetables are too soft, reduce the cooking time or increase the heat.
Food Safety Advice:
- Make sure to cook the noodles and vegetables to the recommended temperature to prevent foodborne illness.
Food History:
- Corn noodles are a popular ingredient in Asian cuisine, particularly in Chinese and Korean dishes.
Flavor Profiles:
- This dish is sweet, savory, and slightly tangy with a nutty flavor from the sesame oil.
Serving Suggestions:
- Serve the stir-fry hot as a main dish for lunch or dinner.
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