- 2 large eggs, lightly beaten
- 3 chicken breasts, cut into thin strips
- 1 tbsp sesame seeds
- 2 tbsp sunflower oil
- 250 g medium egg noodles
- 1 bunch spring onions, trimmed and finely chopped
- 1 carrot, peeled and finely chopped into thin 6cm length strips
- 1 small courgette chopped into thin 6cm length strips
- 100 g sugar snap peas
- 2 tbsp low-salt soy sauce such as Kikkomans
- 3 tbsp fresh orange juice
- 1 tbsp runny honey (only serve to babies over 12 months)
Spoon 2 tablespoons of the beaten egg into a bowl, add the chicken and sesame seeds and toss together well. Heat the tablespoon of oil in a wok or frying pan and fry the chicken for 3-4 minutes until golden. Remove from the pan and set aside.
Place the noodles in a large bowl, cover with boiling water and leave for 5 minutes to soak.
Heat a little of the remaining oil in a small frying pan and add the remaining egg. Swirl around the pan and cook for just a few minutes until you have a very thin omelette. Remove from the heat and fold into three. Remove the omelette from the pan, cut into thin strips and set aside.
Meanwhile heat the remaining oil in the wok or frying pan, add the spring onions, carrots, courgettes and sugar snap peas and stir fry for a just a few minutes, adding a few tablespoons of water to stop the vegetables from cooking to quickly. Return the chicken to the pan. Drain the noodles, add to the pan and toss everything together well. If you're feeding a baby, remove a little of the chicken, noodles and vegetables from the pan at this stage and set aside.
Mix together the soy sauce, orange juice and honey (only serve to babies over 12 months), add to the wok and toss together well.
Serve piled into bowls for the adults and toddlers, topped with strips of the shredded omelette.