These noodles are made with soybean curd, which usually gives them more protein than rice noodles or other kinds of noodles. The lemon zest and mint also give the noodles a fresh, light flavor. This recipe is for babies ages 12 to 18 months.
RELATED:
Ingredients
10 dry shiitake mushrooms
1 tablespoon canola oil
2 chicken thighs
16 ounces bean noodles
5 to 7 chives
3 tablespoons soy sauce
1/2 lemon
1 tablespoon chia seeds
Directions
-
Soak the mushrooms in a bowl of warm water and set aside.
-
In a pan, heat the oil. Add the chicken thighs and cook on medium heat for 20 minutes, flipping over so the thighs become golden brown on all sides.
-
Meanwhile, fill a large pot with water and bring to a boil. Add the bean noodles and cook until tender, 5 to 7 minutes.
-
Drain the noodles and run under cold water for 1 minute, and set aside.
-
Chop up the chives.
-
Remove the mushrooms from the water (don’t discard the water—it will be used in the sauce); cut them up and discard the stems; chop them into small pieces.
-
Add the mushrooms to the chicken; add the soy sauce, juice and zest of 1/2 lemon, and cook for 5 minutes.
-
Remove the chicken from the sauce, and shred it into small pieces; return it to the sauce.
-
Add the noodles and mix well.
-
Sprinkle the chives and chia seeds on top and serve.
Serves 4
From Smart Bites for Baby, by Mika Shino
Back to Smart Bites for Baby recipes
