Ingredients Jump to Instructions ↓

  1. 1 (15-ounce) can baby corn, drained, liquid reserved

  2. 1 (6 to 8-ounce) can sliced water chestnuts, liquid reserved

  3. 2 tablespoons cornstarch or arrowroot

  4. 2 tablespoons reduced-sodium soy sauce

  5. 8 ounces wide Chinese wheat noodles or fettuccine, broken in half

  6. 1 1/2 tablespoons light olive oil

  7. 1 large onion, quartered and thinly sliced

  8. 3 large celery stalks or bok choy, sliced diagonally

  9. 1 medium red bell pepper, cut into narrow strips

  10. 4 ounces fresh mung bean sprouts Freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. Combine the liquid from the baby corn and water chestnuts in a large cup or other container. Set the baby corn and water chestnuts aside until needed. In a small cup, use a small amount of the liquid to dissolve the cornstarch, then pour back into the larger cup along with the soy sauce. Set aside until needed. Cook the noodles in plenty of steadily boiling water until al dente, then drain. Meanwhile, heat the oil in a wok or stir-fry pan. Add the onion and sauté over medium heat until soft and lightly browned. Add the celery and red pepper, turn the heat up to medium-high, and stir-fry for 2 to 3 minutes. Add the bean spouts, baby corn, and water chestnuts along with the reserved cornstarch liquid. Cook until all the ingredients are well heated through and the sauce is thickened. Season with pepper, then serve at once. Pass around extra soy sauce.


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