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Holly
January 20, 2015
I have just cooked this and it was delicious! Great for me as cooking isn’t my string point, thank you
- Preparation time : 15 min
- Ready in : 25 min
Most kids (and adults) love noodles, from which there is a great variety to choose. Noodles are very versatile and add that ‘heartiness’ to asian based soups and stir-fries, and together with cabbage, carrot and broccoli they make a vitamin-rich meal. Ramen noodles used in this recipe are made from soft wheat. For those avoiding gluten, replace with soba noodles as these are made from buckwheat, which doesn’t contain gluten.
Note: do stay clear of instant noodles, as they contain many unhealthy additives.
Recipe
Ingredients
- 2 medium chicken breasts
- ½ head cabbage – cut into thin stripes
- 1 medium yellow onion – sliced
- 2 medium size carrots – grated
- 1 small crown broccoli – bite size pieces
- 3 cm fresh ginger – grated
- 2 tbsp olive oil
- 200g ramen noodles
- ¼ cup soy sauce
Instructions
- Boil noodles according to packet instructions, add a dash of olive oil to the water to avoid stickiness
- Prepare the vegetables: grate ginger and carrots, slice cabbage and onion, cut broccoli into bite-sized pieces
- Cut chicken into thin stripes
- Heat the oil in a large skillet over medium-high heat, add ginger and saute for about 30 seconds to one minute, then add chicken
- When chicken is cooked through, add remaining veggies, stirring them about 5 minutes
- Add soy sauce and the boiled noodles, stirring briefly
Get the children to help
Easy tasks for younger children
- measure 2 tbsp olive oil
- help stirring (closely supervised)
- set the table
Moderate tasks for older children
- cut broccoli into bite-sized pieces
- peel and grate ginger and carrots
- slice cabbage and onion
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