V
Vegetarian
NF
Nut free
LF
Lactose free
Main meal
Ingredients
Serves
people
Method
- Cook noodles according to packet instructions.
- Beat eggs with a fork and pour into a hot wok or non-stick pan. Cook to form a thin omelette, then set aside.
- Peel and finely dice onion.
- Slice cabbage, capsicum and broccoli into similar size pieces (discarding capsicum seeds and stalks).
- Drain and wash baby corn.
- Heat oil in pan, add onion and garlic. Gently cook until brown.
- Add all vegetables and soy sauce. Stir and cook until vegetables are tender.
- Cut cooked egg into strips.
- Cut tofu into small blocks.
- Add egg and tofu to pan. Stir for 2 to 3 minutes to heat through.
- Serve with hokkien noodles.
Allergy modifications
- For an egg free option, omit eggs and increase quantity of tofu to 85g per child.
- For a gluten/wheat free option, replace hokkien noodles with rice noodles and ensure stock and soy sauce is gluten free.
Recipe tip
- Other vegetables which are rich in vitamin C can be added to this recipe to boost iron absorption. You can try cauliflower, zucchini, green beans or peas.
Each serve provides
Benefit | Children’s serves |
---|---|
Meat/alternatives (egg and tofu) | 1 children’s serve |
Vegetables | 1 ½ children’s serves |
Grains (noodles) | 1 ½ children’s serves |
A good source of vitamin C | - |
A source of iron | - |
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
Early childhood services
OSHC
Allergy Friendly
+1
SF
NF
LF
GF
EF
DF
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