Rainbow Veggie Yakisoba

What your child practised

• Slicing peppers with the bear claw grip
• Tearing cabbage by hand
• Peeling carrots into ribbons
• Whisking a sauce
• Stir-frying on the burner

Ingredients makes 8–14 portions

• 10–14 oz yakisoba or ramen-style noodles (egg-free)
• 2–3 bell peppers — red, yellow, orange
• 2–3 cups shredded cabbage
• 2–3 carrots
• 1 bunch green onions
• 3–4 Tbsp soy sauce
• 1–1 1/2 Tbsp ketchup
• 1–1 1/2 Tbsp honey
• 1–1 1/2 tsp sesame oil
• 2–3 Tbsp sesame seeds
• 2–3 Tbsp cooking oil
• 1 tsp salt

How it is made

1. An adult cooks the noodles, then rinses them under cold water and tosses them with a teaspoon of oil so they stay separate.
2. Whisk the soy sauce, ketchup, honey and sesame oil together in a bowl.
3. Slice the peppers with the bear claw grip, tear the cabbage, and peel the carrots into ribbons.
4. Stir-fry the carrots and peppers 3 minutes, then add the cabbage and cook 2 minutes more — hard vegetables always go in first.
5. Add the noodles and sauce and toss 2 minutes until glossy. Top with sesame seeds and green onions.