Egg & Tomato Rice Noodles
10–12 monthsNoodles
10 minPrep
10 minCook
2Servings
MediumDifficulty
A classic Chinese comfort dish adapted for babies — scrambled egg with sweet tomato sauce over soft rice noodles. Rich in iron and protein, with a naturally tangy flavor babies love.
Allergens
Cook Eggs Thoroughly
Eggs must be fully cooked (no runny yolks or whites) when served to infants and young children to prevent Salmonella infection.
Source: FDA Food Safety
Eczema or Food Allergy? Ask Your Doctor First
If your baby has eczema or a known food allergy, check with your doctor before introducing this food.
Source: NIAID Addendum Guidelines 2017 / AAP 2019 / ASCIA
Ingredients
Egg1
Tomato1 small
Rice Noodles40g
Sesame Oilfew drops
Steps
- 1Soak 40g rice noodles in warm water for 5 minutes until soft, then cut into short pieces.
- 2Score the bottom of 1 small tomato, blanch in boiling water for 30 seconds, peel and dice finely.
- 3Beat 1 egg.
- 4Heat a few drops of sesame oil in a pan over low heat.
- 5Scramble the egg until just set, break into small pieces.
- 6Add diced tomato and cook for 3–4 minutes until it forms a soft sauce.
- 7Add the rice noodles, toss gently until well combined. Serve warm.
