***Talking about noodles is never ending. They're simple but have the best flavor, and they always inspire me to create delicious dishes at home.***
Vegan lovers, of course you're already familiar with these chewy sohun noodles. These noodles are delicious with a variety of ingredients such as the types of vegetables that I will be combining. So this time I will make a simple stir-fry of sohun with baby corn. You know this is my first time processing baby corn with noodles. I was very curious how it would taste if sohun was combined with baby corn which has a pretty good flavor. Different from the previous recipe I made
stir-fried corn vermicelli in combination with some of my favorite vegetables, but this time I will try to make sohun noodles with baby corn and also some other vegetables. The cooking process is almost the same as that of my corn vermicelli, which is stir-fried, but this time the sohun noodle dish is dominated by more vegetables, No pepper seasoning and no soy sauce, just salt and mushroom stock. I think this experiment will be much better than before.
Baby corn is indeed a type of vegetable in my area that is relatively cheap in the market. But for me, this vegetable is very tasty and luxurious when processed into various dishes. Well, I'm curious about how the sohun recipe is combined with baby corn, let's take a look at the step by step preparation below.
Ingredients Used
20 grams of sohun noodles
6 pieces of baby corn
½ carrot (opsional)
2 pieces of chicory
1 celery stalk
1 stalk of spring onion
6 green/red chilies
3 red devil chilies
5 cloves shallots
2 cloves of garlic
¼ teaspoon salt
¼ teaspoon mushroom broth
For other types of vegetables are as a complement such as chicory and carrots, I add them to beautify the contents of my plate. If you replace with other types of vegetables you can. Now while the chili you can also replace it with red chili only. Or you can replace it with paprika if you don't want spicy.
Cooking Procedure
**Step 1**
Boil the sohun in boiling water until soft about 3 to 5 minutes, do not forget to turn it over so that it cooks quickly.
**Step 2**
Cut the baby corn, divide into 4 parts in one piece of corn. Here I use fresh baby corn.
**Step 3**
Also cut the other ingredients, cut the carrot matchsticks and cut the chilies.
**Step 4**
Shallots and garlic are finely chopped, chicory and spring onions and also celery cut until smooth.
**Step 5**
If all ingredients are ready, saute shallots and garlic until wilted and brownish yellow.
**Step 6**
Add green chili, and also add carrots and baby corn. Add chicory and red chili stir and cook until done.
**Step 7**
Now during the cooking process I don't add any water, just rely on the vegetables to cook by themselves. Add salt and also broth powder stir until evenly distributed.
**Step 8**
Then finally add sohun stir and cook until cooked, here I stir only briefly so that the vermicelli is not crushed.
Result
Look at the beautiful colorful results in my serving plate, not only beautiful as it looks like this noodle also has a great taste. The chewy texture of the rice noodles soaked up the marinade, and the combination of all these vegetables added a deliciousness like no other. As for the baby corn, uhh, it was so well done that I didn't expect the baby corn combined with the vermicelli to produce such a delicious dish with such a beautiful finish.
I think this will be a dish that you make often, especially when gathering with family this should be a mandatory menu, really delicious and can be enjoyed at any time or even can be enjoyed as a side dish with warm rice in the afternoon.
About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will share some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!
See you in the next post
