Chicken Singapore Noodles
Prep time (for 10 serves): 20 minutes. Cook time: 20 minutes.
Per child, this recipe provides: 1 serve of veggies and 1 serve of meat/meat alternative.
Ingredients:
- ½ Brown onion
- ½ Broccoli, fresh
- ½ Cauliflower, fresh
- 3 Carrots
- 1 tbsp Vegetable oil
- ½ tsp Ginger, fresh
- ½ tsp Garlic, minced
- 5g Curry powder
- 500g Chicken breast, diced
- 200g Peas & corn, frozen
- 400g Rice noodles, dry
Vegetarian option
- 10 Eggs
Method:
- Peel and chop onions. Peel and finely slice ginger. Wash and chop broccoli, cauliflower and carrots into thin strips.
- In a large frying pan over medium-high heat, add oil and cook onion, ginger, garlic and curry powder. Sauté for a few minutes until browned.
- Add chicken and stir frequently until cooked through.
- Add vegetables and continue to stir regularly.
- In a separate saucepan, boil water and cook rice noodles as per the packet’s instructions. Drain under cold water, then use a knife or cooking scissors to cut noodles in half.
- Mix noodles into chicken mixture.
To serve: Serve as a mixed dish to encourage children to try new vegetables.
Allergen alternatives:
For egg free, replace egg with silken tofu. Drain tofu and blend, then follow method as per eggs to make ‘scrambled tofu’.
Vegetarian Singapore Noodles option:
Replace chicken with egg in step 3 and continue to follow method.
