Spring chicken and spring veg noodles

Deliciously fragrant, fresh and yummy noodles for the whole family (family of four) 

You could also make it vegetarian/vegan by swapping the chicken for Tofu or Quorn. 

As with all our recipes, allowing your child to do as much of the process themselves, where appropriate, is key in supporting their learning and development. So, think about if they can weigh, mix, chop or scoop independently, as this is where the real learning comes in!

Ingredients: 

• 4 chicken breasts (diced)
• 4 portions of egg noodles
• Can of coconut milk (400ml) 
• 100g mangetout peas
• 50g chestnut mushrooms
• 25g spinach
• 4 spring onions - chopped
• 2 garlic cloves - chopped
• 1 tbsp olive oil
• 1 tsp ginger
• 2 tbsp Thai curry paste

How to: 

1. Cook the mangetout for 2 minutes in boiling water and set to one side.
2. In a frying pan, cook the chicken, garlic and ginger for 3 minutes and add the mushrooms and spring onions.
3. Add the curry paste and stir for 1 minute.
4. Add the coconut milk, spinach and mangetout and cook for a further 5 – 8 minutes or until the chicken is thoroughly cooked.
5. Cook the noodles according to the packet instructions, add to the chicken and sauce, and serve!