You are here: Home > Cuisine > Chinese Vegetarian > Chinese Noodles Recipe Collection > Broccoli and Baby Corn Stewed Noodles Broccoli and Baby Corn Stewed Noodles by Tarla Dalal This colourful and simple concoction of vegetables is a visual and culinary treat! 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Close 07 Jul 2012 This recipe has been viewed 44140 times 5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD Broccoli and Baby Corn Stewed Noodles recipe - How to make Broccoli and Baby Corn Stewed Noodles Tags Chinese Noodles Recipe CollectionQuick NoodlesKids Noodles Preparation Time: 10 mins Cooking Time: 8 mins Total Time: 18 mins 4Makes 4 servings Show me for servings Ingredients 2 cups boiled hakka noodles2 tbsp oil2 tsp finely chopped garlic (lehsun)1 1/2 tsp finely chopped ginger (adrak)2 tsp finely chopped green chillies1/2 cup coloured capsicum (yellow , green , red) cubes1/2 cup par boiled broccoli florets1 cup par boiled sliced baby cornTo Be Mixed Together For The Sauce2 cups clear vegetable stock2 tbsp cornflour1 tsp soy sauce a pinch of sugar salt and freshly ground black pepper (kalimirch) powder to taste Method MethodHeat the oil in a wok over a high flame; add the garlic, ginger and green chillies and sauté on a high flame for a few seconds.Add the capsicum, broccoli and baby corn and sauté on a high flame for 2 to 3 minutes.Add the prepared sauce and noodles, mix well and cook on a high flame for 2 to 3 minutes, while stirring occasionally.Serve immediately. TipsTo make vegetable stock, just add the vegetables like carrots, spring onions, capsicum and white pumpkin to a vesselful of water.Simmer for about 20 minutes. Strain, use the liquid as stock and discard the vegetables. Nutrient values per servingEnergy420 calProtein12.1 gCarbohydrates75.3 gFiber2.5 gFat8.6 gCholesterol0 mgVitamin A385.4 mcgVitamin B10.2 mgVitamin B20.1 mgVitamin B30.9 mgVitamin C34.9 mgFolic Acid32 mcgCalcium31.4 mgIron1.1 mgMagnesium0 mgPhosphorus0 mgSodium366.4 mgPotassium109.6 mgZinc0.3 mg