Baby Corn Tofu Noodles in Lemon and Ginger Sauce

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Baby Corn Tofu Noodles in Lemon and Ginger SauceThis wholesome recipe is ideal for lunch or dinner and is full of protein and carbohydrates. You can also use cottage cheese replacing tofu in this preparation. Kids love it due to the presence of noodles in the recipe. Baby corn provides lots of fiber that's so necessary for a good digestive tract. You can also use pasta instead of noodles with a bit more spice. Although I've not used much green or colorful vegetable for this recipe, you can certainly add some to give it a more colorful look. Sometimes I also add red beans to this tasty recipe with a tangy seasoning. There are two ways to prepare this recipe but I've chosen the best way so that you can make it quickly and easily. Are you ready to relish this spicy dish?

Baby Corn Tofu Noodles in Lemon and Ginger SauceLemony Tofu Baby Corn Noodles
Baby Corn Tofu Noodles in Lemon and Ginger Sauce

Wholesome lemony noodles with baby corns

Try these lemony and peppery noodles which include fiber packed baby corns with delicious tofu cubes to give you a bowl of a wholesome meal full of energy.

Preparation Time: 20 minutes
Cooking time: 25 minutes
Servings: 5

  • 250 gm noodles
  • 250 gm tofu (cut into small cubes)
  • 300 gm baby corn
  • 2 tsp soy sauce
  • 1/2 tsp cider vinegar
  • 1 tsp Thai curry paste
  • 1 tsp ginger garlic paste
  • 1/2 tsp fish sauce
  • 1/4 tsp black pepper powder
  • 1 tsp lime juice
  • 2 tsp ginger paste (for sauce)
  • 2 onions (chopped)
  • 1 tomato puree
  • 2 to 3 whole red chilies (remove seeds)
  • 4 tsp olive oil
  • salt to taste


  1. Cook noodles in boiling salted water for about 5 minutes.
  2. Drain extra water and wash them under running cold water. Keep aside.
  3. Take 1 tsp olive oil in a shallow frying pan.
  4. Saute 2 tsp ginger paste for about 2 to 3 minutes and keep aside.
  5. Mix soy sauce, fried ginger paste, lime juice and cider vinegar in a bowl. Keep it aside.
  6. Heat 3 tsp olive oil in a large wok.
  7. Add onions and ginger garlic paste.
  8. Saute for about 3 minutes till onions turn light pink.
  9. Add whole red chilies and stir fry for about half a minute.
  10. Add baby corn, tofu and noodles.
  11. Stir fry on a flame for about one minute.
  12. Add tomato puree, Thai curry paste, ginger sauce and fish sauce.
  13. Mix well and stir fry on a high flame.
  14. Add black pepper powder and salt.
  15. Continuously stir fry for about 3 more minutes.
  16. Serve hot in small bowls.


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