200g diced chicken or beef strips, or veggie alternative
1 red pepper, sliced
100g sweetcorn (frozen is fine)
2 carrots, sliced as thinly as you can (or just use a veg peeler to peel thin strips)
100g white or green cabbage, shredded (sliced very thinly into strips or grate coarsely)
1 tbsp grated fresh ginger (or ½ tsp ground ginger)
½ tsp ground cinnamon
1 litre water
1 veg, chicken or beef stock cube
1 tbsp soy sauce
1 tbsp honey
200g cooked noodles
Handful fresh coriander, chopped (optional)
Veg Portions / Serving:
2
Share:
The vegetables have taken over the noodles in East Asia.
There are showdowns from China, to Japan and Korea and we need your help to defeat their monstrous plan.
Your mission is to find them, eat them to defeat them and before you slurp down the noodles, say…
TIME FOR A SHOWDOWN!
Find out more about Eat Them To Defeat Them at eatthemtodefeatthem.com
Method:
The story for the kids is all about slurping your way to victory so we’d like this with a good broth for maximum slurping. We have recommended a noodle soup with plenty of slurp-icious broth. Here’s our recommended recipe, or you can simply adapt your own recipe – just keep the veg chunky and serve with a reminder to the children to Eat Them to Defeat Them and say “Time for a show down!”
Place a saucepan on the stove over medium heat and add the oil, chicken or beef, red pepper, sweetcorn, carrots, and cabbage. Cook for about 5-10 mins until the meat is well browned and the cabbage and carrots still have some hardness to them but are starting to soften. Add the spices and cook for another minute. If using veggie alternative, check packet instructions, but most cook quickly and can be added at the next step.
Add the water, vegetable stock cube, soy sauce and honey to the pan (and veggie alternatives, if using) and bring gently up to a simmer.
Add the noodles to the pan and continue to cook until everything is piping hot and cooked through (if your noodles are uncooked, don’t worry, just cook them quickly now, it usually only takes a couple of mins, and then add to the saucepan).
Remove from the stove and evenly portion into serving bowls, sprinkling with coriander as you serve if using.
Kids in the Kitchen:
Have the kids help you measure and weigh ingredients and stirring things together (show them how to safely stir over the heat and keep a close eye on them). For more tips on cooking with kids check out Kids in the Kitchen on Simply Veg
Claire Wright
Communications Manager: After leaving Exeter University with a degree in English Literature, Claire worked in various fields ranging from youth work and charities to publishing, before starting up a food-focused website when her first child was born. After being asked to project manage the publication of Veg Power's Crowdfunder book, Claire came on board as a fully-fledged team member in 2018 to take on the role of Communications Manager, looking after Veg Power's website and social media platforms.
