Tofu, Egg & Vegetable Noodle Stir-Fry

Ingredients

• 80g dried egg noodles or wheat noodles
• 120g firm tofu, patted dry and cut into small cubes
• 1½ eggs, beaten
• 1 tbsp rapeseed or sunflower oil
• 1 onion, finely sliced
• 1 carrot, grated or cut into very thin strips
• 1 pepper, thinly sliced
• 1 courgette, cut into thin strips
• 60g frozen peas
• 1 garlic clove, crushed
• ½ tsp ground ginger, or 1 tsp fresh grated ginger
• 40ml water

Method

1. Cook the noodles according to the packet. For babies, cook a small portion slightly softer and cut it short.
2. Heat half the oil in a large frying pan. Add tofu and cook for 4–5 minutes, turning gently, until lightly golden. Remove to a plate.
3. Add the remaining oil. Add onion, carrot, pepper and courgette. Cook for 5–6 minutes until softened.
4. Add garlic, ginger, peas and 100ml water. Cook for 3–4 minutes, until the peas are fully cooked and the vegetables are soft.
5. Push the veg to one side. Add beaten eggs and stir until fully cooked and set.
6. Return tofu to the pan and add noodles. Toss together. Add a splash more water if it looks dry.
7. Remove babies portion before adding soy sauce, chilli or adult seasoning.
8. Adults can add reduced-salt soy sauce and chilli at the table or in a separate pan.