- Servings : 4 to 6
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 15m
Whenever I am eating asian style noodles Harry won’t leave me alone. Being quite high in salt (too much salt is dangerous for babies) I haven’t attempted many asian dishes for him, but I do remember one 5 minute meal that our friend in Singapore cooked once. I have simplified further, and Harry tested it out for lunch.
He loved it so much that I have been re-inspired to cook with more noodles.
Tip: Try adding some cooked chicken, soft tofu or cooked pork to this recipe.
Note: store bought stock generally contains added salt and gluten – in general homemade is best or check for gluten free specified, if required for allergy purposes.Join us on Facebook for other foodie bits and pieces.
- 150g egg or rice noodles
- 1 cup salt reduced chicken stock*
- 1 tsp dark soy sauce (or salt reduced tamari)
- 1/4 cup frozen peas
- 1/2 small tin of creamed corn (75g)
- 1 tsp cornflour
- *Note: store bought stock often contains gluten
First cook the noodles as per the pack directions. Drain and set aside. -
Heat a medium saucepan over high, add the soy sauce, peas, corn, stock and tofu or cooked meat if using. Bring to a simmer and lower the heat, cook for a few minutes. -
In a small bowl combine the cornflour with 2 tsp of water and stir to combine. Add the cornflour mixture to the pan and stir for a minute or until the mixture thickens. Add the noodles and heat through. -
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