Kids Chicken Noodles
Always popular with kids, but the ones you buy are really high in salt. It only takes a few minutes to make your own and it's fun to serve them in a cup, a bit like pot noodles. This chicken noodle recipe would make a good snack after school.
Always popular with kids, but the ones you buy are really high in salt. It only takes a few minutes to make your own and it's fun to serve them in a cup, a bit like pot noodles. This chicken noodle recipe would make a good snack after school.
- 50 grams fine chinese style dried egg noodles (5 oz)
- 250 milliliters chicken stock (8 fl oz)
- 3 tsp dark soy sauce
- 50 grams frozen peas (2 oz)
- 75 grams canned or frozen sweetcorn drained (3 oz)
- 100 grams cooked chicken shredded (4 oz)
- 1 tsp cornflour
- 1 spring onion sliced
- 1 i also add some mild sweet chilli sauce
- Carbohydrate 24.6882545034382 g
- Cholesterol 47.5508961785594 mg
- Fat 16.1198084714237 g
- Fiber 2.35100001752377 g
- Protein 21.1236361233232 g
- Saturated Fat 3.40302922443918 g
- Serving Size 1 1 Serving (235g)
- Sodium 739.346051177996 mg
- Sugar 22.3372544859144 g
- Trans Fat 1.23845675966633 g
- Calories 328 calories
Step-by-step
- Cook the noodles according to the packet instructions (or use pre-cooked noodles). Drain and set aside. Put the stock, soy sauce, peas, sweetcorn and chicken in a pan over a medium heat. Bring to a simmer and cook for 2 minutes.
- In a small cup, mix the cornflour with 2 teaspoons of cold water and add to the contents of the pan then cook, stirring, for a further minute until the liquid thickens slightly. Add the noodles and spring onion and reheat briefly, stirring.
Stirring a cornflour slurry into a simmering liquid requires immediate and vigorous movement to prevent lumpy pockets from forming as the starch granules swell between 63 and 68 degrees Celsius. When the dark soy sauce, chicken stock, frozen peas, sweetcorn, and shredded chicken reach a gentle bubble, dispersing the dissolved starch molecules evenly across the pan creates a uniform, glossy sauce that clings efficiently to the egg noodles rather than pooling at the bottom of the bowl. Controlling the viscosity relies entirely on this two-minute window where heat activates the thickening agent without breaking down the delicate proteins in the cooked poultry.
Many home cooks fail by dumping dry cornflour directly into hot broth, which immediately gelatinizes the outer layer of the powder and traps powdery dry lumps inside an impenetrable barrier. Mixing the 1 teaspoon of cornflour with 2 teaspoons of cold water first breaks apart the starch clumps before thermal exposure occurs, ensuring a completely smooth suspension. Furthermore, allowing the stock mixture to boil too long after adding the starch can cause the thickening power to degrade, resulting in a thin and watery consistency.
Adapting this dish for different palates is simple when adjusting the foundational umami profile with mild sweet chilli sauce or swapping the proteins entirely. Utilizing leftover roasted meats instead of freshly cooked chicken reduces food waste while maintaining the essential textural contrast against the tender sweetcorn and crisp spring onion slices.
