Chicken and vegetable noodles

Ingredients

• 2 chicken thighs, boneless, in strips
• 150 g egg noodles
• 1 carrot, in matchsticks
• a handful broccoli florets
• 1 spring onion
• 1 tsp grated ginger
• 1 tbsp vegetable oil
• 1 tsp low-salt soy sauce

Contains: Wheat, Egg, Soy

Method

1. Cook the noodles. Stir-fry the chicken in the oil with the ginger 6 minutes until cooked through.
2. Add the carrot and broccoli with a splash of water; cook 4 minutes until soft.
3. Toss with the noodles and spring onion. Serve your child's portion with noodles snipped short, then add soy for the adults.