Chinese-Inspired Sesame Green Bean & Egg Noodles

Ingredients

• 75g medium egg noodles or wheat noodles
• 1½ eggs
• 80g green beans
• 1 carrot, grated or ribboned
• ¼ red pepper, thinly sliced
• ¼ spring onion
• ½ garlic clove
• ½ tsp fresh ginger or ¼ tsp ground ginger
• 5ml rapeseed or sunflower oil
• 30ml water
• 5ml reduced-salt soy sauce, adults and older children only
• 2g sesame seeds, optional
• ¼ lime, juiced
• 20g plain full-fat yoghurt, optional for child cooling

Method

1. Cook noodles according to packet instructions. Drain and rinse briefly if sticky. Cut shorter for young children if needed.
2. Beat eggs in a bowl.
3. Heat half the oil in a non-stick pan. Add egg and cook into a soft omelette or scramble until fully cooked. Remove and slice or chop.
4. Add remaining oil to the pan. Cook green beans, carrot and pepper for 5–6 minutes until softened. Add a splash of water and cover for softer veg.
5. Add garlic, ginger and spring onion. Cook for 1 minute.
6. Return noodles and egg to the pan.
7. Remove baby and toddler portions before adding soy sauce or sesame.
8. Add soy sauce, lime juice and sesame seeds to adult and older-child portions. Toss and serve.