Emily’s Chicken & Veg Black Noodle Stir-Fry
Prep time: 15 mins
Cook time: 10 mins
For the stir-fry:
250g (9oz) black rice noodles
1 tablespoon vegetable oil
200g (7oz) cooked chicken, torn into 2.5cm (1in) pieces
50g (1 ¾ oz) carrots, thinly sliced
50g (1 ¾ oz) sugar snap peas
50g (1 ¾ oz) Tenderstem broccoli, cut into 2.5cm (1in) pieces
½ red pepper, deseeded and sliced
50g (1 ¾ oz) baby sweetcorn, halved lengthways
2.5cm (1in) piece of fresh root ginger, finely chopped
2 garlic cloves, finely chopped
For the sauce:
1 teaspoon soy sauce (reduced-salt, if available)
1 teaspoon ground coriander
½ teaspoon mild chilli powder
½ teaspoon ground cumin
juice of ½ lemon
1 tablespoon honey
40ml (1 ½ fl oz) water
2 spring onions, thinly sliced
1 tablespoon sesame seeds
Veg Portions / Serving: 2
Recipe from Get Your Kids to Eat Anything by Emily Leary. Photography by Tom Regester.
Emily Leary of A Mummy Too plays with kids’ love of colour with this tasty and pretty stir-fry dinner. In this dish, the flavours are familiar but it’s the colour that will surprise at dinnertime, as the black rice noodles really steal the show. You can buy them in some larger supermarkets, but if you can’t find them, use other noodles, or even tricolour pasta instead.
Cook the noodles in a large pan of boiling water for 4–5 minutes, or according to the packet instructions. Drain, rinse in cold water and set aside.
Warm the oil in a large wok over a medium heat. Add the chicken, carrots, sugar snap peas, broccoli, red pepper, baby sweetcorn, ginger and garlic and stir-fry for 5 minutes.
Mix all the sauce ingredients in a bowl, pour over the stir-fry and simmer for 2–3 minutes. Add the noodles and stir until heated through. Serve sprinkled with spring onions and sesame seeds.
Tip: Switch up the ingredients to create a new meal every time: add a handful of aromatic coriander, swap chicken for tofu, or use sriracha sauce for sweet heat.
Kids in the kitchen:
Put the kids in charge of the sauce and garnishes. Prepare everything, then while you are quickly cooking the veg, have them mix together the sauce ingredients and help them carefully pour it in the pan, then let them help you plate up and sprinkle with spring onions and seeds.
Charlotte Radcliffe RNutr