Good evening everyone. I hope you had an amazing Wednesday.
Today we met up with a friend and her daughter, and went for a walk in Richmond Park. They have the most beautiful deer there, and it’s such a gorgeous place to just walk and breathe. We had a mini picnic under a beautiful old tree, and just played with the babies as they giggled and had fun. My son, however, decided that he would eat handful of grass every time I wasn’t looking, and then refused his dinner! Next time I want a free meal out I might just take him to the park and let him eat grass 😉
It’s a good thing the dinner I cooked for him tonight keeps well, so he can have it tomorrow for lunch!
This recipe adds 1/2 tsp chilli in, but feel free to leave this out for babies. I also add in some hoisin sauce, but due to its high salt and sugar content, I take out his portion of food before I add it in.
For variation, I would decrease the egg noodles, and would add in some meat. But keep the rest the same – it tastes so good!
Ingredients (serves 2 plus a baby)
1/2 Nest Egg Noodles
Low or Salt Free Vegetable Stock Cube
Broccoli Head, florets cut
1 tbsp. Sesame Oil
250g Chestnut Mushrooms, cut into thick slices
Garlic Clove, Minced
1/2 tsp Chilli Flakes (optional)
2 Spring Onions, finely sliced
Medium Courgette, made into spirals using a spiralizer
2 tbsp. Hoisin Sauce
- Boil the kettle, and pour it into a large saucepan with the stock cube. Bring it to the boil and add the egg noodles. Cook for 2 minutes on the boil, then add the broccoli. Cook for another few minutes until the broccoli is cooked, but still has a crunch. Drain the noodles and broccoli, but saving a cup of stock.
- Heat the sesame oil in a wok, and add the mushrooms. Cook for a few minutes until golden brown, then add in the garlic, chilli and spring onions. Add in the courgette noodles and cook for a minute. If you are cooking for babies, take out their portion now, then add in the hoisin sauce.
- Stir everything through, and serve.