• 1 (3 oz) pkg any flavor ramen noodle soup mix

Sauce:

• 1 tsp sugar
• 1 tsp cornstarch
• 1/4 to 1/2 tsp crushed red pepper flakes
• 1/4 cup water
• 2 Tbsp soy sauce

Stir fry:

• 1 Tbsp oil
• 2 med zucchini, cut into 1/4" thick slices (2 cups)
• 1 med onion, cut into thin wedges
• 1 clove garlic, minced
• 1 (14 oz) can baby corn nuggets, drained

1. In a medium saucepan, bring 2 cups water to boil.
2. Add noodles and cook 2-3 minutes or until noodles are tender.
3. Drain, cover and keep warm. Discard seasoning packet.
4. Meanwhile, in small bowl, combine all sauce ingredients, mix well. Set aside.
5. Heat oil in large skillet over medium-high heat until hot.
6. Add zucchini, onion and garlic; cook and stir 2 minutes.
7. Reduce heat to medium-low and stir in corn and sauce mixture.
8. Cook 2 to 4 minutes or until veggies are crisp-tender and mixture is bubbly and thickened. Stir frequently.
9. Stir in cooked noodles and serve.

(Cotton)