Noodles

Noodles can be offered once baby is about 6 months old and ready for solids. The word covers East Asian foods such as mian, ramen, soba and udon. The dough has no yeast, and starch and water are its base. Cooks cut it into long thin strips, boil it briefly and add a sauce, much as with pasta.

Noodles can be made from wheat, egg, rice, buckwheat, mung bean, kudzu, kelp and many other ingredients. They show up in soups, salads and stir-fries.

Most noodles give carbohydrates that fuel a growing baby. Whole grain types add fiber. Enriched or legume-based noodles carry nutrients such as iron and folate.

Plain noodles are sticky and can cause gagging. Tossing them in sauce or a little oil makes them easier to manage in the mouth.

Instant noodles and ready-made sauces can be very salty. Read the label. Do not give the flavor packets from instant noodles to a baby.

Before serving types that contain wheat and egg, introduce those allergens separately first.

Cooked noodles carry a low choking risk. Served plain, though, they can stick and cause strong gagging. Toss them in sauce or coat them with a little oil. Shorten very long strands.

Stay within arm's reach of your baby during meals.

Depending on the type, noodles can contain wheat, egg or other allergens. Read the ingredient list before serving. Ideally, wait until the relevant allergies have been ruled out. Rice or mung bean noodles are wheat free, but cross-contact can happen in production.

About 80 percent of children with egg allergy outgrow it by school age. Wheat allergy is often outgrown by the teen years.

When you introduce a new allergen, start with a small amount and watch closely.