Kids' lunchbox recipe for 2 people, takes only 10 mins; recipe has noodles, frozen pea, sugar snap pea, baby corn, spring onion, red pepper, soy sauce, clear honey, garlic clove, lemon, ginger, olive oil, milk and egg.
Veggie noodle pot
Course: Kids lunchbox
Servings
2
servings
Prep time
10 mins
Ingredients
- Noodles: 100g noodles (rice, soba or egg)
- Frozen Pea: 3 tbsp frozen peas
- Sugar Snap Pea: handful sugar snap peas or mangetout, halved lengthways
- Baby Corn: handful baby corn, halved lengthways
- Spring Onion: 1 spring onion, sliced
- Red Pepper: 1/2 red pepper, deseeded and chopped
- Soy Sauce: 1 tbsp reduced-salt soy sauce
- Clear Honey: 1 tsp clear honey
- Garlic Clove: 1/2 garlic clove, crushed
- Lemon: juice 1/2 lemon
- Ginger: grating of fresh ginger (optional)
- Olive Oil: 1 tbsp olive oil
- Milk: splash of milk
- Egg: 2 eggs, beaten
Directions
- To make the omelette, heat the olive oil in a small non-stick frying pan. Add a splash of milk to the beaten eggs, then tip into the pan. Stir once and allow to cook over a gentle heat until almost set. Flip (using a plate if necessary) and cook on the other side until cooked through. Tip onto a board and cut into strips. (You can roll the omelette up and cut slices to give you spirals, if you like.)
- Cook the noodles following pack instructions. Drain and rinse under cold water, then set aside. Meanwhile, mix the dressing ingredients together. Blanch the peas and sugar snap peas, then drain and run under cold water to stop them cooking any further.
- To assemble the salad, mix the noodles with the baby corn, spring onion, red pepper and green veg, then toss with the dressing and top with strips of omelette.
