Published: 05 August 2010
by CLARE LATIMER

HERE are some healthy recipes for kids.  Hopefully it will encourage them to eat more vegetables.

EGGY PRAWN NOODLES
Great quick dish with lots of interesting ingredients with the ginger and garlic adding extra healthy goodness. Serve with a green salad and bean shoots. 

Ingredients • Serves 4
225g egg noodles
2 tbsp sunflower oil
1 bunch spring onions, roots removed and then outer layer peeled and then chopped
1 carrot, peeled and course grated
1 floret broccoli, 
225g cooked peeled prawns
1 clove garlic, peeled and crushed
2.5cm peeled root ginger grated
4 eggs, beaten
2 tbsp soy sauce

Method

Cook the noodles in boiling salted water for as long as instructed on the packet. Drain and toss in oil.

Heat the remaining oil in a large frying pan and add the spring onions, carrot, broccoli, prawns, garlic and ginger and cook over medium heat for about four minutes. 

Now pour in the beaten egg and stir well to thoroughly cook evenly. When the egg is cooked toss in the noodles and mix well. Add the soy sauce and serve.

Ingredients • Serves 6
6 Pitta breads, brown or white
1 small aubergine, destalked and chunked fairly small
1 red onion, peeled and chunked
1 courgette, peeled and chunked
1 red pepper, cored, deseeded and chunked
2 tomatoes, chopped
2 tbsp olive oil
Salt, freshly ground black pepper
Few sprigs fresh thyme
3 tbsp Crème Fraiche
1 handful fresh chives, chopped

Method
Preheat oven 200C/400F Gas 6. Put vegetables onto a large baking tray and pour in the oil. Season with the salt and pepper, add the sprigs of thyme and then toss well to coat the vegetables. 

Bake in the oven for about 30-45 minutes, stirring to prevent browning. Leave and cool. 

To serve, cut open the breads, mix the Crème Fraiche with the chives and spread into the bread pockets. Spoon in the vegetables.

• A-Z of Clare’s recipes:www.thecnj.com/review/food-drink/food.html