Annabel Karmel's Singapore noodles recipe

Great food for kids, it's fun to eat these tasty chicken noodles with child-friendly chopsticks that are joined at the top

Ingredients

• 150g chicken breast fillet
• 2½ tbsp vegetable oil
• 1 beaten egg
• 1 garlic clove, peeled and chopped
• Quarter tsp finely chopped red chilli (not suitable for babies)
• 75g baby sweetcorn
• 75g each carrots and courgettes, cut into thin strips
• 75g beansprouts
• Half tbsp mild curry powder (not suitable for babies)
• 4 tbsp strong chicken stock
• 90g small peeled prawns
• 3 spring onions, thinly sliced
• 150g Chinese noodles

For the marinade:

• 1 tsp each soy sauce and sake (not suitable for babies)
• 1.2 tsp sugar (not suitable for babies)
• 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. Drain the chicken, 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.