It may appear to you that I have a little obsession with shredded carrot at the moment. They have appeared in a number of my recipe images lately, have you noticed? I am not fixating on shredded carrot but I do have a little 4 year old who has recently moved from being a carrot-hater to a carrot-lover. If I shred it as it is shown in the picture above he will happily eat it.
The move from carrot-hater to carrot-lover I attribute to my approach of continuing to present him with carrot, in meals and as a side dish OFTEN. Generally he would eat a bite or two and from there it was a struggle. Rather than no longer serving carrot to him I kept on serving it. I added just a few pieces to his plate so that it did not seem overwhelming and dreadful to him when I put it down in front of him. After a while he began to eat and enjoy honey carrots so I begun to serve him more than a couple on his plate with the rest of his dinner. This process of continuously presenting the vegetable has worked well for us and resulted in the acceptance and enjoyment of many vegetables that were refused ongoing for a long period of time. You may suggest that having to shred carrots is a fussy/picky eating habit but I am really not too concerned about how I present the vegetable. I am happy that he will eat it. I am more than a little pleased that he prefers it raw as it then retains more nutrients. You may find this post on feeding fussy eaters helpful if you have one in your home.
If you read my news on Tuesday you may have noted that I am working on simplifying our family dinners. I can’t promise that I won’t break out of this once in a while in protest if I am craving something new and find an unexpected period of time I can devote to cooking…..
In general I am working on creating a new suite of quick and easy family meals to free up some of my time. I sat down with my notepad and pen a couple of weeks ago and started to create a list of meal categories that are quick and easy to create. Stir fry was of course at the top of the list. It is so easy to throw a few vegetables into a hot pan with some fresh herbs and flavors and dinner is done. This recipe combines classic flavors that are generally well loved.
This meal meets the criteria of quick and easy, as well as being family friendly. The recipe can be easily modified by using the vegetables that you have on hand. The textural variety of the noodles and nuts alongside the crisp raw carrot and warm zing of the ginger are satisfying.
This dish may be served cold so it is perfect to take to work for lunch, or if someone is late home from work there is no need to reheat unless you wish to do so.
This is my quick and easy Ginger Chicken Stir Fry with Noodles.
- 1 tablespoon coconut oil (or cooking oil of choice)
- 3 cm chopped fresh ginger - approximately 1 tablespoon
- 1 teaspoon cumin
- 1 and ½ tablespoons honey
- 2 garlic cloves
- 600 grams diced chicken
- 1 small capsicum finely sliced
- 2 handfuls of fresh spinach leaves with large stems removes
- drizzle of fish sauce
- drizzle of sesame oil
- 200 grams rice vermicelli noodles
- 1 small carrot - shaved
- Fresh basil leaves
- 2 tablespoons pan toasted cashew nuts
- Set a pot of water to boil (for the noodles)
- To a medium hot pan add the oil, ginger, cumin, honey and garlic and stir for a minute until fragrant
- Add the chicken and stir to coat with the ingredients in the pan. Brown the chicken on each side and leave in the pan to continue to cook through
- When the water has boiled add the rice noodles to cook according to the packet instructions, drain and set aside once cooked
- Add the capsicum and spinach to the chicken in the pan
- Once the spinach wilts remove the pan from the heat and add a drizzle of fish sauce and sesame oil
- Divide the noodles into serving bowls and top them with the chicken and vegetables. Add the shredded carrot and top the dish with fresh basil leaves and the cashew nuts
Do you have a carrot-hater in your family that you are trying to convert to a carrot-lover? If so I’d love to hear your tips.
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