Total time: 15 to 20 minutes
- 2 packages of ramen noodles
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1/4 cup water
- 2 tablespoons soy sauce
- optional: 1/4 or 1/2 teaspoon crushed red pepper
- 1 tablespoon oil
- 1 medium zucchini, cut into slices
- 1/4 medium onion, cut into thin wedges
- 1/2 can sweet corn
- garlic powder
- optional: 1 pepper, chopped
- In medium saucepan, bring 2 cups of water to a boil. Add noodles; boil 3 minutes. Drain; cover to keep warm. (You do not need the seasoning packets, so either trash or save for something else)
- While noodles are cooking, in a small bowl combine all sauce ingredients, mix well. Set aside.
- Heat oil in large nonstick skillet over medium-high heat until hot. Add everything but corn. Cook and stir for 2 minutes. Reduce heat to medium-low and stir in corn and sauce. Cook 2 to 4 minutes or until veggies are crisp-tender and mixture is bubbly and thickened, stirring frequently. Stir in cooked noodles.
To be honest, I think there might have been a bit too much corn and almost too much onion. I’m a bit picky with this dish, there seems to be too many veggies compared with the amount of noodles. But really it’s personal preference. The original recipe (which sadly I don’t know who to give credit to) calls for a whole can of corn (or, corn nuggets if you’d rather), 2 zucchini and a whole onion. Oh, and only one ramen noodle packet.
Sorry for the less than perfect picture but I almost forgot to take the picture entirely. And at least you get to see what it looks like realistically while eating it. 😀
It’s pretty tasty and the sauce is just perfect in my opinion, light and not too sweet.