70 g fine Chinese style dried egg noodles or use straight wok noodles <br />
125 ml chicken stock <br />
1 1/2 tsp dark soy sauce <br />
25 g frozen peas <br />
35 g drained canned or frozen sweetcorn <br />
50 g cooked chicken, shredded <br />
1/2 tsp cornflour <ol>
<li>Cook the noodles according to the packet instructions (or use pre-cooked noodles).</li>
<li>Drain and set aside.</li>
<li>Put the stock, soy sauce, peas, sweetcorn and chicken in a pan over a medium heat.</li>
<li>Bring to a simmer and cook for 2 minutes.</li>
<li>In a small cup, mix the cornflour with 2 tsp of cold water and add to the contents of the pan then cook, stirring, for a further minute until the liquid thickens slightly.</li>
<li>Add the noodles and reheat briefly, stirring.</li>
</ol>
Mummy’s Pot Noodle
Stuck for after-school meals? This recipe is quick, filling & nutritious, plus it’s low in salt & can be packed full of their favourite veggies.
70 g fine Chinese style dried egg noodles or use straight wok noodles
125 ml chicken stock
1 1/2 tsp dark soy sauce
25 g frozen peas
35 g drained canned or frozen sweetcorn
50 g cooked chicken, shredded
1/2 tsp cornflour
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 tsp of cold water and add to the contents of the pan then cook, stirring, for a further minute until the liquid thickens slightly.
