Stuck for after-school meals? This recipe for Mummy’s Pot Noodle is quick, filling & nutritious, plus it’s low in salt & can be packed full of their favourite veggies.
For another tasty after-school snack idea, try a Trio of Toasted Finger Snacks
Ingredients
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
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.
- Add the noodles and reheat briefly, stirring.
Similar Recipes
Some more recipes for you to try
OUR APP
Annabel Karmel’s No.1 Rated Recipe App
Discover the shiny NEW edition of Annabel’s #1 rated Baby & Toddler Recipe App. Now packed with over 300 recipes, meal planners and a brand new Allergy Tracker.
Related Products
Similar products you might enjoy!
