Chicken Noodle Stir Fry

There is nothing simpler than a noodle stir fry, especially after a busy day.

This recipe is the biggest hit with all the Little People who have eaten it.

It is extremely tasty, and the noodles disguise the vegetables.

The nutritional value of Beansprouts is extremely
underestimated in western culture.

Beansprouts are a super food, ranked as one of the freshest

and nutritious of all vegetables available to the human.

INGREDIENTS (Serves 4 Little People)

250g Chicken Breast Strips
100g Egg Noodles
75g Beansprouts
2 Shallots, finely sliced
50ml Chicken Stock
1 Tsp Cornflour
1 Tsp Vegetable Oil

Marinade
3 Tbsps Soy Sauce
1 Tbsp Caster Sugar
2 Tbsps Rice Wine Vinegar

METHOD

Place the chicken in a shallow dish.

Combine all marinade ingredients together and pour over the chicken.

Cover and marinate in the refrigerator for at least 30 minutes.

Cook the noodles according to packet instructions and then rinse under cold water. Set aside.

Drain the marinade from the chicken and reserve. Add the cornflour and chicken stock to the reserved marinade, stir until well combined.

Heat half the oil in a small fry pan over a high heat. Saute the chicken for about 4 minutes or until just cooked. Set aside, covered.

To the same fry pan, stir fry the beansprouts and spring onions for 2 minutes, stir in the noodles.

Add the reserved marinade to the fry pan and toss until well mixed through.

Return the chicken to the fry pan, toss again until all ingredients are well combined.

Serve immediately.

Creamy Chicken Pasta

A delicious, easy to make pasta meal for the whole family.

My two little girls love this, and ask for it regularly.

I used raw chicken in this recipe, 

but if you are looking for a quick meal 

purchase a cooked chicken, chicken sausages 

or use any leftover cooked chicken.

INGREDIENTS (Serves 4 Little People)

200g Chicken Breast, diced into 1cm cubes

125g Short Pasta (Penne etc)

1 Tbsps Butter

1 Garlic Clove, minced

1 Shallot, peeled and finely chopped (optional)

25g Baby Spinach, finely chopped (optional)

1 Tbsp Roasted Pinenuts, crushed (optional)

2 Tbsps Parmesan Cheese

1 Tbsp Cornflour, mixed with 1 Tbsp Milk

150ml Cream

METHOD

Cook the pasta according to the instruction son the packet.

Meanwhile, heat the butter in a lidded frying pan and saute the shallot and garlic for 2 minutes.

Add the chicken and stir to combine, place a lid on the fry pan and cook for a further 4 minutes.

Add the spinach and pinenuts, stir to combine, and cook a for 2 minutes.

Reduce the heat to medium-low, add the cream and cornflour mix, stirring continuously until the sauce thickens. If it thickens too much, add a little more milk.

Add the parmesan cheese, stir to combine. Season, if desired.

Drain Pasta, add to the fry pan, and stir until the pasta is well coated in the sauce.

Serve immediately.



Honey Pumpkin Risotto

Risottos are very easy to make.

The best tip I can give you for a good risotto:

use a heavy-based pan. This allows even, slow cooking.

INGREDIENTS (Serves 6 Little People)

1 Tbsp Olive Oil

175g Pumpkin, peeled and cut into 1 cm cubes

Olive Oil Spray

1 Tsps Runny Honey

1 Onion, finely chopped

1cm Ginger Piece, grated

600ml Chicken or Vegetable Stock

1 to 2 Tbsps Ricotta Cheese

175g Arborio Rice

Salt & Pepper, to season

METHOD

Preheat the oven to 220°C.

Lay pumpkin in an even layer on a large baking tray and spray with oil.

Season with salt and pepper. Roast for 10 minutes, then remove and drizzle with honey, tossing well to coat each piece.

Roast for a further 5 minutes until cooked and golden.

Place stock in a saucepan and keep at a simmer over low heat - this is to warm it.

Heat oil in a large heavy-based pan over low heat.

Add onion and stir for 2-3 minutes until soft.

Add ginger and rice and cook for a further minute, stirring until all the rice grains are coated.

Increase heat to medium-low, add a ladle of stock and cook until absorbed.

Keep adding the stock a ladleful at a time, allowing each to be absorbed before adding the next.

Continue for 15 to 20 minutes or until rice is cooked but still firm to the bite.

Add pumpkin. Season, then stir in ricotta.

Serve immediately.