Ingredients
1
(3-oz.) pkg. any flavor ramen noodle soup mix
1
teaspoon sugar
1
teaspoon cornstarch
1/4
to 1/2 teaspoon crushed red pepper flakes
1/4
cup water
2
tablespoons soy sauce
1
tablespoon oil
2
medium zucchini, cut into 1/4-inch-thick slices (2 cups)
1
medium onion, cut into thin wedges
1
garlic clove, minced
1
(14-oz.) can baby corn nuggets, drained, rinsed
Preparation
In medium saucepan, bring 2 cups water to a boil. Add noodles from soup mix; boil 2 to 3 minutes or until noodles are tender. Drain; cover to keep warm. (Discard seasoning packet or reserve for another use.)
Meanwhile, in small bowl, combine all sauce ingredients; mix well. Set aside.
Heat oil in large nonstick skillet over medium-high heat until hot. Add zucchini, onion and garlic; cook and stir 2 minutes. Reduce heat to medium-low; stir in corn and sauce mixture. Cook 2 to 4 minutes or until vegetables are crisp-tender and mixture is bubbly and thickened, stirring frequently. Stir in cooked noodles.
