This is a great recipe which can easily be mixed and matched to suit most kids during the half term week. Chicken breasts, firm tofu or pieces of salmon can be used in place of prawns and you can use whichever vegetables you like. I used Tenderstem, mushrooms and radishes - which when cooked become mild and sweet. Peppers, sugar snaps, mangetout and baby corn would all work perfectly. If you fancy a bit of heat then add a chilli or two and use any kind if noodles you like. Both my boys loved this combination, their only complaint was that there wasn’t enough!
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Serves 4
INGREDIENTS
2 small - onions finely 3 cloves garlic - crushed
1 thumb sized piece of ginger - grated
10 chestnut mushrooms - sliced
150g tenderstem broccoli - cut in half
100g radishes - halved
550g cooked noodles
Sauce
2 tablespoons sesame oil
3 tablespoons soy sauce
1 tablespoon runny honey
Juice 1/2-1 lime
Sauté the onion until soft. Add the garlic, ginger and mushrooms and cook for 3 minutes. Throw in the Tenderstem and radishes and cook for another 3 minutes. Add the prawns and the marinade and bring to a simmer. When the prawns have turned pink add the noodles and toss in all the flavour. Drizzle with extra sesame oil and lime if needed.