I love noodles, and luckily Charlotte does too. She’s also not afraid of a bit of chilli, but you can totally spice this one up or keep it super mild if you have little ones like me. It’s quite sweet and uses a lot of store cupboard favourites, so is a cheaper alternative to the packet sauces in the long run. You can also increase your veg and swap out your meat, with the noodles being at the heart of your meal, so everyone is happy. Add some prawn crackers. Add some spring rolls. Now I’m getting excited…
Serves 2 adults and a 1 year old (with a few noodles left over)
- Your choice of meat if using. We used 2 salmon fillets as Charlotte is a bit picky with fish at the moment so just had a bit of mine
- 3 nest of dried noodles of your choice (we used the Sharwoods fine egg noodles)
- Veggies (we used fresh broccoli and peas)
For the Sauce
- 2 tablespoons of reduced salt soy sauce
- 1 tablespoon of sweet chilli sauce
- 1 teaspoon of honey (only use if your baby is over 1. It’s also quite sweet without so isn’t essential)
- a squeeze of lime
- a teaspoon of lazy ginger from the jar
- half a teaspoon of garlic granules
Put your meat to cook in the oven if using. I simply put two salmon fillets on foil, uncovered in the oven with a little pepper.
Cook your broccoli as it takes longer than everything it seems and I still boil it senseless, even though I’m sure Charlotte could handle the texture now
Cook your noodles as per packet instructions (usually boil in water) and add in the frozen peas whilst you’re at it.
Mix all the sauce ingredients together in a small bowl or mug whilst the noodles are cooking.
When the meat is cooked and the broccoli soft enough, drain your noodles and stir the sauce around the warm noodles in the warm pan for just a few moments. This seems enough to coat it all lightly and you’re ready to dish up
And ta-da! The easiest of noodle-based dinners! If you enjoyed this one, why not check out my Fried Thai Red Chicken and Noodles recipe for something a little spicier?