© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 4 noodle time

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 4 aims and objectives aim to create a quick, healthy meal using stir-fry cooking methods objectives * work in pairs * make an exotic stir-fry meal and drink * use a blender to make a smoothie * make 3 tasty recipes, which are quick to make and will impress your friends

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 4 setting the scene * this module is about trying a new cooking method and exploring new ideas for the future * the recipes can be changed to your own taste quickly and easily * stir-fries and noodle dishes can be quick, cheap and tasty - experiment

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 4 recipes you will make: chicken (tofu) stir-fry fruit smoothienoodles

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 4 food skills and techniques you will: use a knife and blender safely peel, chop and slice cook on a hob, e.g. stir-fry and boil make a chicken and noodle dish make a smoothie Why not download and insert a BNF cooking skill video here?

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 4 shopping list 1 x chicken breast (or thighs) or 100g tofu ½ red chilli 1 clove garlic 1cm fresh ginger 1x15ml spoon oil ½ red onion 1/3 green pepper 1/3 yellow pepper 3 mushrooms 2x10ml spoon soy sauce 75g dried noodles 1 spring onion 50g beansprouts ½ 5ml spoon sesame seeds (optional) for 2 peoplefor 10 people 5 x chicken breasts (or thighs) or 500g tofu 3 red chilli 5 cloves garlic 5cm fresh ginger oil 3 red onions 2 green peppers 2 yellow peppers 15 mushrooms soy sauce 375g dried noodles 5 spring onions 250g beansprouts sesame seeds (optional)

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 4 plan of action review recipes to be cooked prepare the smoothie – chill in the fridge prepare the stir-fry and noodle ingredients make the stir-fry and noodles dishes serve ensure that you collect your equipment before you start to cook weigh and measure your ingredients accurately keep your work surfaces clean and tidy – wash up as you go

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 4 information healthier eating remove the skin from chicken to lower the fat content soy sauce is high in sodium, so use sparingly include a variety of fruit in your diet every day

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 4 information budgeting chicken thighs, or left-overs, work well in a stir-fry add cooked noodles or rice to a stir-fry for a main meal use economical vegetables in a stir-fry, e.g. peppers and mushrooms use plenty of vegetables, noodles or rice to make your stir-fry go further use canned fruit in smoothies

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 4 information food safety and hygiene keep raw and cooked meat separate wash fresh vegetables and fruit before use chop on a chopping board be careful when using a wok or draining boiling water from a pan if you keep left-overs, store safely

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 4 information cooking for the future chicken (tofu) stir-fry vary the vegetables, e.g. leeks, courgettes and carrots use other types of meat, e.g. thin strips of beef or turkey mix in ready cooked noodles or rice for a quick main meal add a black bean sauce noodles add extra vegetables to create a noodle main meal, e.g. frozen peas, canned sweetcorn, sliced mushrooms, chopped red pepper

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 4 © British Nutrition Foundation 2005