Stir-Fried Rice Noodles with Shrimp
12+ monthsNoodles
15 minPrep
10 minCook
2Servings
MediumDifficulty
Soft rice noodles stir-fried with tender shrimp, bean sprouts, and egg. A toddler-sized version of a classic Cantonese noodle dish, naturally gluten-free.
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
Rice Noodles50g
Shrimp40g
Bean Sprouts30g
Egg1
Sesame Oil1 tsp
Steps
- 1Soak 50g rice noodles in warm water for 10–15 minutes until soft, then drain.
- 2Peel and devein 40g shrimp, then chop into small pieces.
- 3Rinse 30g bean sprouts and trim if needed.
- 4Beat 1 egg in a small bowl.
- 5Heat 1 tsp sesame oil in a non-stick pan over medium heat.
- 6Scramble the egg, break into small pieces, and set aside.
- 7In the same pan, stir-fry shrimp for 1–2 minutes until pink.
- 8Add bean sprouts and stir-fry for 1 minute.
- 9Add drained rice noodles and scrambled egg, toss everything together for 2 minutes.
- 10Serve warm, cutting any long noodles shorter for toddler.
