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Mummy’s Pot Noodle

Name: Mummy’s Pot Noodle
Prep time: 10 min
Cook time: 5 min
Cuisine: Asian
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

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

Dairy-free

Nut-free

: Prep Time: 10 minutes
: Cook Time: 5 minutes
: Makes: 1 portion
: Great for: 12-18 Months , 18 Months-2 Years , Kids 2-4 Years , Kids 4+ Years

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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

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.