Mummy Says: Eat Sweetcorn!

Lillie: ‘I love sweetcorn mummy, can we have it all the time?’

Gramps may have his reservations about sweetcorn and its effects on one’s, ahem, bowel movements but here at The Toddler Review we can’t get enough of the stuff. And while a lovely in season corn on the cob is just perfic on the BBQ (Lil can strip a whole cob in seconds), at the wrong time of year crunchy, yellow water isn’t all that appealing. Which is why childhood icon (ho ho ho) Green Giant is making a comeback to our cupboards.

The Green Giant image - at least to those in our 30s - might be of those Crispy Pancake meals on the run but now, thanks to an ever expanding range and credit crunch friendly prices, those little sweet kernals are finding their way in to everything from salads to stir fries, including Mummy and Lillie’s favourite Singapore Noodles…

Ingredients
250g thin egg noodles or vermicelli pasta
2 tbsp vegetable oil
2 eggs, beaten
2 cloves garlic, crushed
410g can Green Giant Baby corn, drained, cut into 2cm lengths
1 red and 1 green pepper, deseeded and thinly sliced
1 medium onion, thinly sliced
2 large carrots, thin matchsticks or very thinly sliced
200g beansprouts, washed
3-4 tsp mild curry powder
1 tsp finely grated ginger
100ml vegetable stock
2 tbsp light soy sauce

Cook the noodles for 3-4 minutes or as directed on the pack, drain through a sieve, rinse in warm water and set aside.
Heat a wok, add a teaspoon of the oil then one of the eggs, swirl around to make a thin omelette, turn out onto a board and roll up, repeat with another teaspoon oil and remaining egg. Cut the omelette rolls into thin strips.
Heat the remaining oil in the wok, add the garlic, the prepared vegetables and stir fry for 4-5 minutes. Add the beansprouts, curry powder and ginger, stir together then add the stock and soy sauce.
Add the drained noodles to the pan and use two forks to separate them and toss everything around. Finally add the omelette rolls and serve.
Scatter over thinly sliced spring onion, or fresh red chillies if liked.

Remember: Curry powder and tastes vary, so add just enough, so all the family will eat this dish. Use 1 tsp powdered vegetable stock dissolved in hot water for this recipe.

Mummy’s favourites include Green Giant Salad Crisp 65p for 340g and Green Giant Organic 89p for 340g