This Soupy Asian Noodles recipe is a quick and easy meal that an older child may be able to do on her own with permission. But even the smallest chef can use a butter knife to cut tofu into pieces.
1 900 mL container vegetable broth, (we tested with Campbell's)
3 cups water
1 tbsp grated ginger
1 tsp low-sodium soy sauce
173 g dried wheat noodles, or chow mein noodles (looks like 3 block of ramen noodles)
1 cup grated carrot
6 oz sugar snap peas, ends and strings removed
227 g medium-firm tofu, cut into small cubes (about 1 cup)
1/2 tsp sesame oil
Put vegetable stock and water in a large pot. Add ginger and soy sauce and stir to combine. Bring to a boil over high heat.
Add noodles, return to a boil and cook for 4 min until noodles are al dente.
Add carrots, sugar snap peas and tofu, and simmer 1 to 2 min longer or until noodles and vegetables are cooked through.
Remove from heat, stir in sesame oil and serve.
Calories 397, Protein 24g, Carbohydrates 37g, Fat 23g, Fibre 4g, Sodium 997mg.
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