It’s been a tad difficult over the last few weeks, feeding the kids with food they will actually eat as the weather has been so hot. My grandaughter will eat practically anything, my grandson however not so much, (He’s really picky)..

It’s been far too hot this summer for big dinners etc so I’ve had to get really inventive with fakaways etc.

This is something I put together the other day. I found a pkt of king prawns and some chicken breast in the freezer. I had some beansprouts in the fridge and egg noodles in my store cupboard, so decided to throw it all together. (They scoffed the lot. so it obviously went down really well)..

2 chicken breasts (finely sliced)
Pkt raw king prawns. (Could use ready cooked).
1 tsp sesame oil (you can use ordinary oil if you don’t have sesame).
200g, (bag) beansprouts
300-400g, dried egg noodles (Soaked in boiling water for about 10 minutes). if using fresh, you can add them straight to the pan.
1/2 tsp salt, or to taste
1-2 tbsp soy sauce, or to taste
2 tablespoons (or to taste) Hoisin sauce
Red onion finely sliced. (Or you could use spring onion)
Red and green peppers (Optional)
About 100 mls of chicken stock (You could add more but don’t make it too watery).

Heat the oil in the pan until hot then add chicken and onion, peppers and fry until onions are translucent, peppers slightly soft and chicken just about cooked.
Add the beansprouts, seasoning and egg noodles and stir well. Simmer until the beansprouts are starting to cook.
Add soy and hoisin sauce and stir. (Keep mixture on a medium heat).
Add raw prawns. (If using ready cooked add them last, don’t over cook them or they will become mushy).
Cook on a low light until prawns are cooked.
Keep stirring mixture so bean sprouts and noodles are thoroughly mixed together with the rest of the ingredients.

Serve up, the family will love it!!


Registered nurse, wife, mum and nana. I've had my share of 'hard times' when a child and also in the early years of being married. I learned a lot about how to make the pennies stretch further, so I'm going to share my little hints and tips with you...