Its a joy to watch Baby A having fun slurping up these soft egg noodles with chicken, mushrooms and spinach. Even though he has learned to eat with a fork, when it comes to noodles it is his fingers he prefers.
First he picks up a string of noodle with his fingers, does a bit of dangling, twirling, twisting, then pulls it through his lips and eventually eats it 🙂
The not-so fun part for mommy begins when he comes chasing with those sticky fingers 😉 Make sure you’ve got some wet wipes handy or else you’re in big trouble!!
To make Chicken Noodles with Mushrooms and Spinach.
Ingredients: Serves 1 toddler
Cooked egg noodles: 1/4 -1/2 cup based on childs appetite
Shredded chicken: 1 small piece
Tomato: 1/2 chopped finely
Mushrooms: 2 nos. sliced thinly
Baby spinach leaves: a few
Onion minced: 1 tbsp
Hot water: 1/2 cup
Knorr chicken stock cube ( MSG free with reduced salt): 1/8 th of a cube
Ghee: 1/4 tsp
Cinnamon stick: small piece
Lemon juice: few drops
Cornflour: 1/2 tsp dissolved in a tbsp water
1. Heat oil in a non stick pan add cinnamon stick fry for a few seconds, then remove, add minced onions to the same oil and fry till golden brown, add the minced tomatoes fry for a minute, add cooked shredded chicken, thinly sliced mushrooms, baby spinach and cooked egg noodles. Add 1/2 cup of water, 1/8th of chicken stock cube (or if you have ready stock use instead of water and skip the stock cube). Close the pan and allow all the ingredients to infuse its flavours for around 4-5 minutes.
2. When the mushrooms have cooked and there is still around 2 tbsps stock remaining in the pan, taste for salt, add the cornflour mixture. Allow the stock to slightly thicken and coat the noodles. Turn off the heat, add a squeeze of lemon juice, mix well.
Serve warm in a bowl with a child safe fork.