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Mummy’s Pot Noodle

Mummy's Pot Noodle recipe by Annabel Karmel

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Mummy’s Pot Noodle

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

Method

  1. Cook the noodles according to the packet instructions (or use pre-cooked noodles).
  2. Drain and set aside.
  3. Put the stock, soy sauce, peas, sweetcorn and chicken in a pan over a medium heat.
  4. Bring to a simmer and cook for 2 minutes.
  5. 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.
  6. Add the noodles and reheat briefly, stirring.

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