Indo-Chinese Stir-Fried Noodles
Tender noodles tossed with crunchy vegetables in a tangy tomato and soy sauce. A mild, family-friendly take on the popular Indo-Chinese restaurant favorite.
Ingredients
Contains optional added salt for older eaters. Skip it for babies under 12 months.
- 160 g noodles5.64 oz noodles
- 45 ml oil3.04 tbsp oil
- 300 ml mixed vegetables, finely sliced1.27 cup mixed vegetables, finely sliced
- 2 each spring onion, white and green parts separated
- 15 ml tomato sauce1.01 tbsp tomato sauce
- 2 each garlic, finely minced
- 11 g ginger, grated0.39 oz ginger, grated
- 40 g onion, finely chopped1.41 oz onion, finely chopped
- 5 ml sugar1.01 tsp sugar
- 15 ml soy sauce, low-sodium if possible1.01 tbsp soy sauce, low-sodium if possible
- 5 ml vinegar1.01 tsp vinegar
- salt (to taste), for over-1s and adults
- sichuan pepper (optional), for older eaters who like more flavor
Steps
Cook the Noodles
- Bring a large pot of water to a rolling boil, add the noodles, and cook until just tender following the timing on the pack.
- Drain the noodles, rinse under cool running water, then toss with 1 teaspoon of the oil so they do not stick together.
Make the Sauce
- Heat 1 tablespoon of the oil in a pan and saute the ginger and garlic until they smell aromatic, about 1 minute.
- Add the onion and cook until golden and soft, about 3 minutes.
- Lower the heat, stir in the tomato sauce, sugar, soy sauce, vinegar, and 2 tablespoons water, then simmer until aromatic, about 2 minutes.
Stir-Fry and Combine
- Heat the remaining oil in a wide pan, add the spring onion whites and mixed vegetables, and stir-fry until tender but still slightly crisp.
- Add the noodles, the sauce, and the spring onion greens, then stir-fry over high heat for 2 to 3 minutes until evenly coated.
- Serve warm. For older kids and adults, you can stir in a pinch of chili powder or sichuan pepper and a pinch of salt to taste.
Nutrition
- Calories
- 273
- Protein
- 7g
- Fat
- 15g
- Carbs
- 32g
Tips by age
Serve as written in a child-size portion. If they enjoy more flavor, you can add a small pinch of chili powder or sichuan pepper at the end, plus a little salt to taste.
Serve a small portion with the noodles cut into short, easy-to-chew lengths and the vegetables diced small. Keep it mild with no added salt or chili, and use low-sodium soy sauce.
Choking safety: Cut long noodles into short pieces and dice vegetables small to reduce choking risk at this age.
Serve as written with noodles snipped into manageable lengths. Keep the heat out of their portion and go easy on salt, since soy sauce is naturally salty.
Choking safety: Cut noodles into shorter lengths so they are easy to chew and swallow.
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