Baby Food Recipes
This textured dish will go down
2 tbsp sunflower oil
2 medium eggs, beaten
3 tbsp tomato ketchup
1 tbsp fish sauce
1 tbsp reduced-salt soy sauce
1 tbsp light brown sugar
600g pack stir-fry vegetables
2 garlic cloves, peeled crushed
1 x 400g fresh egg noodles
2 tbsp coriander leaves, chopped
1 lime, cut into wedges
Make the recipe as above for little ones.
Heat half the oil in a large wok or frying pan and pour in the egg. Leave to cook until the egg is set (about 1 minute), then flip over to cook the other side briefly. Remove, cool and then slice into strips.
Make the sauce by whisking together the ketchup, fish sauce, soy sauce and sugar. Heat the remaining oil in the wok until very hot and add the stir-fry pack and the garlic, then cook over a high heat for 2 minutes, stirring constantly.
Add the noodles and egg strips, then stir-fry for a further minute. Add the sauce to the noodles and cook for a minute. Serve in bowls , coriander, and lime wedges.
2 adults and 2 toddlers