Crispy Beef Noodle Stir-Fry

My daughter loves getting messy and she has great fun with this noodle dish. Its debatable how much makes it into her mouth but  she seems to enjoy the whole experience and thats good enough for me. Meanwhile, my husband and I love it too and its so quick and simple we often have it for last minute weekend lunches. 

Serves 2 adults and 1-2 small children

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2 tbsp sunflower oil

250 g beef mince

75g red pepper, finely sliced

75g baby sweetcorn, sliced

2 garlic clove, crushed

1 1/2 tsp reduced-salt soy sauce

11/2 tsp ground cumin

11/2 tsp ground coriander

90g egg noodles

100g broccoli, (I always use frozen but break up the florets if large)

2 tbsp water

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In a large frying pan or wok heat the oil and brown off the mince- there should be no liquid left in the pan once this has been achieved. Add the red pepper and baby corn. Cook for a couple of minutes before adding the garlic. Cook for 1 minute and add the spices and soy sayce. Cook for a couple more minutes and then remove from the heat and put to one side.

Meanwhile, soak the noodles and broccoli in boiling water for 3-5 minutes or until softened but not completely cooked. Drain and add to the wok along with 2 tbsp water. Turn the heat up high and stir fry for a few minutes before removing and allowing to cool slightly before serving.

for early weaning: blitz down and add a little more water to give a loose consistency

just for adults or older kids? serve scattered with toasted sesame seeds, sliced spring onions, and a drizzle of sriracha sauce.