Spicy Corn and Zucchini with Ramen Noodles

This technically is not a Cupboard Project recipe. It is from a booklet called Easy Vegetarian Meals Mom brought a few years ago when she gave me her cake decorating books. I haven't used the cake decorating books a ton, but I have made several of the recipes in this book.

Spicy Corn and Zucchini with Ramen Noodles

Ingredients

Noodles
1(3-oz.) pkg. any flavor ramen noodle soup mix
Sauce
1 teaspoon sugar
1 teaspoon cornstarch
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 cup water
2 tablespoons soy sauce
Stir-Fry
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

Steps

1 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.)
2 Meanwhile, in small bowl, combine all sauce ingredients; mix well. Set aside.
3 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.
3 (1 1/3 c) servings

It wasn't out-of-this-world good, but it was good, and very fast and easy, which is great. I think Mom would have liked it, especially considering her fondness of ramen noodles. I think I could have eaten it all by myself, so I really doubt it would serve 3 unless there were some hefty side dishes included in the meal. I used some fresh broccoli instead of baby corn because I had some that needed used and I thought it would go well.