Mushroom and baby corn chilli garlic wai wai

This is not your usual elaborate fancy stuff. Just plain and simple comfort food when hunger strikes hard way into the wee hours of the night. I have the habit of cooking late at night, by which I mean after 1.30-2am. Mostly because it's quiet, serene and I get the entire kitchen all to myself. However, there are times when I don't feel like doing things from scratch and just want to add little touches to an already existing food item that takes the taste to a new level altogether. My mushroom baby corn chilli garlic Wai Wai is one such favourite. Substitute/ add sausages, salami, ham, chicken chunks, peas, sweet corn and you can play along with the flavours easily. You can twist this dish in so many ways...and every single one will guarantee brilliant results. If you don't trust me, try it for yourself and see!

P.S: Did I mention you can use maggi if you're not a wai wai fan?

Serves: 1


Wai wai, chicken flavour: 1 packet
Button Mushrooms, sliced: 6-7
Baby Corn, sliced longitudinally: 6-7
Yellow/Red bell pepper, sliced: 1/2
Garlic: 1tsp
Olive Oil: 1 tsp
Red chilli flakes: 1/2 tsp
Cheddar/Parmesan cheese shavings
Water: 1/2 cup
Tabasco Sauce, a drizzle


1. In a saucepan, first heat the olive oild and add the mushrooms and baby corn. Fry for two minutes and then add garlic and bell peppers. Stir fry in high heat for 2-3 minutes and set aside.

2. In the same pan add half a cup of water and empty the contents of the Wai wai. Cook till al dente.

3. Add the mushroom mix and stir well.

4. Now add the cheese shavings and red chilli flakes and drizzle some tabasco and your midnight quick fix is ready.


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