Mummy's pot noodles

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Annabel Karmel and noodles (Nine Network)

Ingredients

Dietician and mother of three Annabel Karmel shows parents how to whip up a healthy dish that will impress the fussiest of eaters.
70g fine Chinese-style fried egg noodles or straight-to-wok fine thread noodles
125ml chicken stock
25g frozen peas
35g drained canned or frozen sweet corn
50g cooked chicken, shredded.
Half a teaspoon of cornflour
One and a half tablespoons of dark soy sauce

Preparation method

Cook the noodles according to the packet instructions (or use pre-cooked noodles), drain and set aside.
Put the stock, soy sauce, peas, sweet corn and chicken in a pan over a medium heat. Bring to a simmer and cook for 2 minutes.
In a small cup, mix the cornflour with one teaspoon of cold water and add to the contents of the pan then cook, stirring, for a further minute until the liquid thickens slightly.
Add the noodles and reheat briefly whilst still stirring.
Transfer to a bowl to serve.

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