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.
Protein 24g, Carbohydrates 37g, Fat 23g, Fibre 4g, Sodium 997mg.