150g dried medium egg noodles
300g pack fresh or frozen stir fry vegetables (or use your own – see below)
1 clove of garlic
A piece of fresh ginger
2-3cm long 3 small chicken breasts (about 300g), skin removed
1 tbsp oil (sesame, sunflower or vegetable oil)
A dash of soy sauce (for adults only)
If using your own vegetables, you need:
1 small carrot, peeled and cut into thin stick shapes
1 small courgette, cut into thin strips
6 whole baby sweet corn, cut in 4 lengthways
2 spring onions, sliced
1 red and 1 orange pepper, seeds removed, cut into thin strips
Chicken stir fry
Bring a pan of water to the boil, add the egg noodles and simmer for 5 minutes. Drain and set aside.
Prepare the stir fry vegetables if using your own. Remove the outer skin from the garlic clove and chop finely into small pieces. Peel the tough outer skin from the ginger and chop finely. Cut the chicken breasts into thin strips.
Heat some of the oil in the frying pan and cook the chicken over a medium heat for about 5 minutes until brown, using the wooden spoon to move the pieces around so they cook evenly. Remove the chicken and set aside.
Add the vegetables, garlic and ginger to the pan, and stir fry for a few minutes. Return the chicken to the pan, add the noodles, and stir fry for another minute, mixing everything together. Remove your baby or child’s portion, then add a dash of soy sauce to the pan and mix well for the adult servings.
- You can add other vegetables such as mushrooms, pak choi, thinly sliced broccoli, mange tout or sugar snap peas to vary this dish
- Stir fries work well with boiled rice instead of noodles
- Try sweet chilli sauce as an alternative to soy sauce for the adults
- Strips of cooked chicken and vegetables can be served as finger food for babies
Great finger food - keep them in the fridge and serve them cold in lunchboxes
Easy to cook and full of colours, textures and flavours for children to explore