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Annabel Karmel
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Singapore Noodles

Enjoy delicious flavours of the Far East with this Singapore noodles dish. Why not get your little ones using child-friendly chopsticks for added fun at dinner?

Dairy-free
Nut-free
Prep Time: 15 minutes (plus 30 minutes marinating)
Cook Time: 15 - 20 minutes
Serves: 4
Great for:  Quick Family Recipes and Meal Ideas Kids 2-4 Years Kids 4+ Years
Suitable for Freezing
Ingredients

Noodles

150g chicken breast fillet
2 ½ tbsp vegetable oil
1 beaten egg
1 garlic clove, peeled and chopped
¼ tsp finely chopped red chilli (optional)
75g baby sweetcorn
75g carrots, cut into thin strips
75g courgettes, cut into thin strips
75g beansprouts
½ tbsp mild curry powder
4 tbsp chicken stock
90g small peeled prawns
3 spring onions, thinly sliced
150g Chinese noodles

Marinade

1 tsp soy sauce
1 tsp sake
½ tsp sugar
1 tsp cornflour
Method
  1. Mix together the marinade ingredients in a bowl, cut the chicken into thin strips, add to the bowl and marinate for at least 30 minutes.
  2. Heat half a tablespoon of oil in a frying pan, add the egg and fry to make a thin omelette. Remove from the pan and cut into ribbons. Heat a tablespoon of oil in the pan or a wok and sauté the garlic (and chilli, if using) for 30 seconds. Remove the chicken from the marinade, add to the pan and cook for 3 to 4 minutes, then set aside.
  3. Heat the remaining oil in the wok. Add the baby sweetcorn and carrots and stir-fry for 2 minutes. Add the courgettes and beansprouts and cook for 2 minutes. Stir the curry powder into the stock and add to the wok. Return the chicken to the pan with prawns, spring onions and egg and fry for 2 minutes.
  4. Cook the noodles in boiling, lightly salted water according to the instructions on the packet. Drain, mix with the stir fry and heat through.

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