3. Chicken noodle casserole
It is a great recipe for an early noodle dinner that children can enjoy with a side of fresh green salad and bread.
You will need:
4 chicken breast filets
375g egg noodles
300 ml sour cream
420g condensed mushroom soup
420g condensed chicken soup
2 cups butter crackers (crumbled)
½ cup melted butter
How to prepare:
Preheat the oven to 356°F (180°C).
Put the chicken breast filets in a pan, cover them with water, and poach for 15 minutes on medium heat.
Once the filets turn tender, reduce the flame, remove the filets from the water, and set them aside to cool.
Now, add noodles in the same water (add more water if needed) and cook until they turn soft.
Next, dice the filets into small pieces and place them in a baking dish.
Mix sour cream, chicken soup, mushroom soup in a mixing bowl, and set the cream-soup mix aside.
Put the cooked noodles over diced chicken filets and pour the cream-soup mix over the noodles.
Give a gentle toss to the final mix so that filet pieces and noodles get coated evenly.
Pour melted butter and crumbled crackers over the chicken-noodle mix, put the dish in the oven, and bake for about 30 minutes. You can add some cheese here for that creamy taste.
After 30 minutes, the top will be golden brown. Remove the dish from the oven, transfer the casserole onto a serving plate, and serve right away.
4. Noodle omelet
It is a nutrient-dense healthy breakfast recipe for children and teens. This is also one of the popular noodle-stuffed dishes, and noodles and omelets make a tasty combination.
You will need:
½ cup noodles (cooked)
½ cup dried shiitake mushrooms (sliced)
¼ cup red capsicum (finely sliced)
2 spring onion (finely chopped)
2 baby corn (finely sliced)
1 egg and 1 egg white (beaten together)
1tbsp coriander (chopped)
2tbsps oyster sauce
½ tsp peanut oil
½ tsp sesame oil
How to prepare:
Heat peanut oil in a frying pan and stir-fry spring onion, baby corn, mushroom, capsicum, and oyster sauce on medium heat until veggies turn tender.
Once done, lower the flame, and transfer the vegetables into a bowl.
Next, wipe the pan clean, heat sesame seed oil on medium heat, and add the egg mixture into the pan in swirling motion to ensure it spreads evenly.
As the egg starts to set, add noodles and vegetables on one side such that the other half flips over to cover it.
Sprinkle coriander on top and let the egg cook for two to three minutes.
Transfer it onto a serving plate, sprinkle some parsley, with a slice of toasted garlic bread and serve with a cup of warm milk.