Chicken, veggies and egg noodles

Noodles..... now, which child would say "No!" to a serving of noodles?! I started venturing out of my comfort zone of cooking regular Indian food to satisfy the palette of my baby girl. Our family meals centre around her choices and I must say, we as parents, cannot really complain as the change from the regular is fun and enjoyable.

I learnt this from my husband and I must say he rules in the kitchen when it comes to whisking up some Chinese dishes. I used some leftover chicken from my roast but you could use any meat you like. So here goes...

Ingredients:

• Meat (any kind) - 300gms
• Eggs - 2 beaten
• Spinach - 2 handfuls cut roughly
• Potatoes - 1 cut into quarters and boiled
• Peas - 1 cup
• Carrot - 1 cut into small pieces
• Spring onions - a cup roughly cut into small pieces.
• Chilli oil - 1/2 tablespoon
• Sesame oil - a few drops
• Oyster sauce - 1 tablespoon
• Soya sauce - 3 tablespoons
• A pack of noodles

Combine the chilli oil, sesame oil, oyster and soya sauce together and keep aside.

Method:

1. Cook the noodles according to packet instructions, drain and keep away for now.
2. In a pan, cook the meat ( I have used some left over chicken this time) until well done.
3. Add all the vegetables to the meat and stir well making sure it is mixed. You might want to keep a little of the spring onions back to garnish before you serve.
4. Once the vegetables have cooked add the mixed sauce, mix the contents in the pan well so that it is coated with it and let it simmer for a few minutes.
   
5. Next add the drained noodles to the pan and once again mix everything together, let it cook for a further 5mins.
6. At this stage scramble the beaten eggs and add it to the noodles and the veggies. Garnish with the chopped spring onions before serving.

Note : You could add other vegetables of your choice like broccoli or mushrooms and do not add salt at any stage as the soya sauce has enough to season the food.

If you do try this out I hope you enjoy it! :)