1. Easy kids chow mien
You will need:
200g dried noodles
1 large carrot (grated)
2 spring onions (thinly sliced)
¼ cup grams green beans (thinly sliced)
¼ cup grams cauliflower/broccoli florets
¼ cup corn (boiled)
1 garlic clove (finely chopped)
½ cup meat or tofu (cooked and shredded)
1tbsp low-sodium soy sauce
1tbsp tomato ketchup
1tbsp fresh lemon juice
2tbsps honey
3tbsps olive oil
Salt, to taste
How to prepare:
Add water, one tablespoon oil, a pinch of salt, and noodles into a stockpot and cook the noodles (al dente) for five to ten minutes on medium heat with occasional stirring.
Simultaneously, prepare the sauce mix by mixing soy sauce, honey, lemon juice, and ketchup into a small bowl and set it aside.
Once noodles look cooked, turn off the heat, drain the water, and rinse the noodles under cold water.
Next, put oil in a frying pan/wok on medium heat and stir-fry garlic for a few seconds.
Then, add carrots, beans, cauliflower, corn, spring onions, meat, or tofu, and stir fry the ingredients for five to seven minutes or until the vegetables turn tender.
Add the sauce and cooked noodles into the pan, turn the flame to high, and stir-fry the noodles for five to seven minutes.
Turn off the flame, transfer them into a serving bowl, and serve immediately.
2. Lunch box noodle salad
It is an easy-to-prepare, nutritious noodle snacks or lunch-time recipe for school-going children and teens.
You will need:
1 cup buckwheat or bean noodles (cooked and chopped)
1 cup mixed sprouts (cooked)
½ cup julienned carrot
½ cup cucumber wedges (small)
1 crushed garlic clove
2tbsps fish sauce dressing
¼ cup fresh lime juice
2tbsps brown sugar
1tbsp toasted sesame seeds
1tbsp roasted pecan nuts
How to prepare:
Put all the ingredients in a large mixing bowl and toss them two to three times until it mixes well. Pack the salad with the salad dressing separately.
Transfer the salad into a serving plate and serve it right away with a glass of chilled mocktail.
