Now that I have a toddler in the house (gasp! how is Amy already a toddler!?), meal times have become a little bit more of a challenge simply because I would prefer to make only one meal for the three of us. Thankfully (knock on wood), Amy has been a phenomenal eater thus far so I’ve just been rolling with it for as long as I can — I’m sure she’ll change her eating ways soon enough. Since feeding toddlers (and kids in general) can be tough at times, I thought it would be nice to share recipes that work both for Chris and myself, but are also toddler approved!
Udon Noodle Stir Fry
Servings: 4 adult + 2 toddler
What You Need:
- 5 boneless, skinless chicken breasts – chopped/sliced
- 2 tsp canola or olive oil
- salt & pepper
- 1 clove garlic, minced
- 1 x 8oz pack of mushrooms, sliced
- 2 large carrots, grated
- 1 large zucchini, grated
- 2 x 200g packs of udon noodles
- juice from 1 lime
- 2 Tbsp brown sugar
- 2 Tbsp low-sodium soy sauce
- 1/4 C no sodium chicken stock
- 4-5 green onions, chopped
- peanuts for adult garnish (we don’t want those toddlers choking!)
What You Do:
– Brown chicken in a frying pan over a medium-high heat with approximately 2 tsp of oil and a pinch of salt & pepper
– Once chicken is cooked through, add the garlic, mushrooms, carrots and zucchini then continue to saute
– While the vegetables are cooking, in a small bowl, whisk together the lime juice, brown sugar and soy sauce
– Add your sauce along with the chicken stock and the udon noodles
– Stir everything together well so that the noodles are completely coated with sauce and continue to saute until the vegetables are cooked to your liking
– The green onion gets added once everything else is cooked
– Serve immediately
– For the adults and bigger kids, serve topped with chopped up peanuts
And now for the toddler test….
She went back for more!
Officially TODDLER APPROVED!