Mummy's Pot Noodle
Always popular with kids, but the ones you buy are really high in salt. It only takes a few minutes to make your own and its fun to serve them in a cup, a bit like pot noodles. This chicken noodle recipe would make a good snack after school…
Ingredients
150g (5 oz) fine Chinese style dried egg noodles or use straight to wok noodles
250ml (8 fl oz) chicken stock
3 tsp dark soy sauce
50 g(2 oz) frozen peas
75g (3 oz) drained canned or frozen sweetcorn
100 g (4 oz) cooked chicken, shredded
1tsp cornflour
1 spring onion, sliced
Method:
Cook the noodles according to the packet instructions (or use pre-cooked noodles). Drain and set aside. Put the stock, soy sauce, peas, sweetcorn and chicken in a pan over a medium heat. Bring to a simmer and cook for 2 minutes.
In a small cup, mix the cornflour with 2 teaspoons of cold water and add to the contents of the pan then cook, stirring, for a further minute until the liquid thickens slightly. Add the noodles and spring onion and reheat briefly, stirring.
Information:
Makes 2 portions
Prep time 10 minutes
Cooking time: 5 minutes
This recipe is from the Fussy Eaters’ Recipe Book.
Come & chat to other parents on my community forum, there is great advice plus lots of homemade recipes on www.annabelkarmel.com.
