We bet you’ll enjoy this asian-inspired, go-to dinner just as much as the kids.

Overview

Makes: 2 adult or 4 toddler portions
Difficulty: easy

Ingredients:

  • 2 tsp of sunflower oil
  • 2 handfuls of small broccoli 
florets, halved
  • 1/2 tin of sweetcorn kernels, drained
  • 1 large carrot, finely chopped
  • 3 spring onions, chopped
  • 1 cup of quick-cook noodles
  • 2 tbsp of low-salt soy sauce
  • 1 handful bean sprouts

Method:

Heat oil in a wok or large frying pan.

Add vegetables (all except for bean sprouts) and stir-fry over a high heat for several minutes until the vegetables are cooked.

Meanwhile, put the noodles in a bowl and cover with boiling water. Leave for 4 minutes (or until cooked), then drain.

For the perfect noodles, follow the instructions on the back of the packet. 
Serve vegetables on top of the noodles. Throw bean sprouts on top.

Neat cheats

Use low-salt soy sauce and try to avoid buying ready-made sauces for this.

Make it together!

This recipe involves lots of very hot cooking and so is difficult to involve children in the preparation. But they can help by preparing the bowls for serving and will enjoy trying to serve the slippery noodles. An example toddler portion for this would be 1/2 – 1 cup of cooked noodles, 1 – 4 small broccoli florets and 1/3 cup of mixed vegetables.

Messy fun! Sheena x