Kofta Noodle Bowls

Ingredients

• 10–12 leftover cooked koftas from Dinner 1
• 80g dried egg noodles, wheat noodles or udon-style noodles
• 1 tbsp rapeseed oil
• 1 carrot, grated or cut into very thin matchsticks
• 1 courgette, cut into thin strips
• 1 pepper, thinly sliced
• 60g frozen peas
• 1 garlic clove, crushed
• ½ tsp ground ginger, or 1 tsp fresh grated ginger
• 100–150ml water

Method

1. Cook the noodles according to the packet. For babies, cook a small portion slightly softer and cut the noodles short.
2. Heat oil in a large frying pan. Add carrot, courgette and pepper. Cook for 5–6 minutes until softened.
3. Add garlic and ginger. Stir for 30 seconds.
4. Add frozen peas and 100ml water. Cook for 3–4 minutes until peas are fully cooked and vegetables are soft.
5. Slice the leftover koftas. Add them to the pan and heat until steaming hot throughout.
6. Add the cooked noodles and toss everything together. Add a splash more water if it looks dry.
7. Remove babies portion before adding soy sauce, chilli or vinegar. Crumble kofta, squash peas and cut noodles short.
8. Adults can add reduced-salt soy sauce, chilli and vinegar at the table.