No-fuss food for fussy eaters

Mummy's Pot Noodles

70g fine dried egg noodles/straight-to-wok noodles
125ml chicken stock
1.5 tsp dark soy sauce
25g frozen peas
35g drained canned or frozen sweetcorn
50g cooked shredded chicken
0.5 tsp cornflour
1 tsp water

Cook noodles according to packet instructions; set aside.
Simmer stock, soy sauce, peas, sweetcorn and chicken over a medium heat for 2 mins.
Mix cornflour with the cold water in a small cup, add to the contents of the pan then cook, stirring, for a minute until the liquid thickens slightly.
Add the noodles, reheat briefly while stirring. Transfer to a small pot or bowl and serve.

The Fussy Eaters' Recipe Book by Annabel Karmel, £14.99, Ebury Press