Chicken and Rice Noodle Stir Fry
Quick cook light meal, easily made vegan
Intermediate
Main or lunch meal
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Ingredients Checklist:
Allergens:
Contains sesame, soy, may contain wheat (gluten)
Egg-Free
Nut-Free
Milk-Free
Modifications
Equipment
Preparation
Note that if modifications are made this may alter the state and nutritional value of the recipe. It is the responsibility of the caregiver to ensure the consistency of the feed is appropriate. Aim for a texture similar to pancake batter or drinking yogurt.
- Vegan option: replace chicken with 100g cooked/tinned chickpeas or 100g tofu.
- Any favourite vegetables suitable for stir frying can be added to this dish. Experiment with others such as peppers, mange tout, mushrooms, and cabbage.
- Wok or deep frying pan
- Blender
- Sieve
- Spatula
Timings
Approx.: 20 mins
Preparation: 10 mins
Cooking: 10 mins
This recipe was designed for children. Your dietitian should help you calculate the right portion for your child. Some children may need smaller portions e.g. a half portion may be adequate for an older/teenage child.
Nutritional content:
550kcals, 42g protein, 25.6g fat, 40.8g carbohydrate, 1.6mg iron, 68mg calcium.
Portion Sizes
| Full portion/600ml / 10 x 60ml syringes | = 550kcal/42g protein |
| Half portion/300ml / 5 x 60ml syringes | = 275kcal/21g protein |
| Third portion/180ml / 3 x 60ml syringes | = 165kcal/12.6g protein |
Step 1
Soak rice noodles (50g) in boiling water for 10 mins - separate using fork whilst soaking.
Step 2
Warm vegetable oil (1 teaspoon) on a medium-high heat in frying pan or wok, add chicken strips (150g/1 medium chicken breast, sliced into thin strips) and cook for 2-5 mins, turning once to colour lightly on all sides.
Step 3
Add garlic (1 clove garlic) optional chilli, (1/4 teaspoon dried/fresh), broccoli (70g ) and carrots (80g) - cook for further 5 mins, stirring occasionally - you may want to reduce the heat.
Step 4
Add soy sauce (1 tablespoon), sesame oil (1 tablespoon) and drained rice noodles. Mix thoroughly, ensure chicken is cooked through and cook for further 1 - 2 mins if needed. Vegetables should be soft with a slight bite.
Step 5
Place all ingredients into the blender and blend with 280ml water.
Blending Instructions
This recipe was blended with 280ml water to achieve a pancake batter consistency which yielded 600ml total blend (10 x 60ml syringes), however, you may find you need slightly less fluid to blend as you become confident administering blends. Always sieve blends until you are confident you are achieving a completely smooth blend with no bits.
Freezing Instructions
Once blended, this meal can be frozen and used within one month. Defrost thoroughly and bring to room temperature before use. Water may need to be added to reach a pancake batter consistency. Consume with 24hrs of defrosting.
Tips
• This recipe is a healthy option that is relatively low in fat, so if extra calories needed, go ahead and add extra oil!
