Egg and Chicken Noodle Stir-Fry for Kids
ContinentalKidsDesi eggsEasy
Soft noodles stir-fried with egg ribbons, shredded chicken and carrots in a gentle soy-free sauce. Mild, slurpy and quick for busy evenings.
Prep time10 min
Cook time10 min
Total time20 min
Servings3
Ingredients
- 2 eggs
- 150 g egg noodles
- 1/2 cup cooked shredded chicken
- 1 small carrot
- cut into matchsticks
- 1 tablespoon oil
- 1 tablespoon tomato ketchup
- 1 pinch salt
Method
- Cook the noodles, drain and set aside.
- Heat oil and scramble the eggs, breaking into ribbons.
- Add carrot and cook for 2 minutes until just soft.
- Add noodles, chicken, ketchup and salt, and toss for 3 minutes.
- Serve warm in bowls.
Nutrition — estimated per serving
Calories (estimate)320 kcal
Protein (estimate)16 g
Fat (estimate)11 g
Carbs (estimate)38 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Ketchup gives a gentle sweetness children like, without any chilli. Cut noodles shorter for younger children. Food safety: cook eggs until yolk and white are fully set and serve hot; cool leftovers within 2 hours and refrigerate, reheat once only. Allergens: contains egg; check milk, wheat and nut ingredients for your child. Pakistani alternatives: use Desi ghee or cooking oil instead of butter, whole-wheat roti or bran bread instead of white bread, and dahi instead of cream cheese.