Prawn and vegetable stir-fry
- Age: 2–3 years (Little cook)
- Texture: Family meal
- Prep: 10 min
- Cook: 10 min
- Makes: 2 adults and 2 children
Ingredients
- 200 g raw prawns, peeled
- 1 red pepper, sliced
- a handful mangetout
- 1 carrot, in matchsticks
- 1 tsp grated ginger
- 1 tbsp vegetable oil
- 200 g rice noodles
Contains: Shellfish
Method
- Soak the noodles. Stir-fry the prawns in the oil with the ginger 3 minutes until pink right through.
- Add the vegetables and a splash of water; cook 4 minutes until soft.
- Toss with the noodles; chop your child's prawns and snip the noodles. Soy for the adults.
Safety: Prawns cooked through and chopped; noodles cut short. Salt the adults' portions at the table, not in the pan.
Storage: Eat the day it is made.
Tip: Jobs for small hands: washing vegetables and soaking noodles. Prawns are chopped — whole they are a choking shape.
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