So…. I am not going to give an excuse for my absence here. It’s just life. So, instead, I am simply going to carry on and pick up where I left off, ok?! Yes? Good! Now that is settled, here is where I am right now…
Trying to get Tiny Feet to eat more vegetables. Now, I cannot complain on how she eats because she is very good. But, I guess I had not factored for the reality that kids, even the best eaters, have strong favorites and very tepid responses to the rest! LOL. I was determined to not be a person to hide vegetables within other foods. I had decided with no prior experience, it was only a matter of exposure and you know influence. This is where inexperience collides with reality and highlights once high horse stupidity!
Yes, TF, eats really well. But she really doesn’t vegetables, especially cooked vegetables. Now, give her whole tomato and she will devour it (another matter that she thinks it is an apple…) but slice it or cook it, and it is no-go zone. Funny, because she loved vegetable purees when she was at that stage a few months ago! So, yes, now I have to adapt to this new world where she eats and wants to eat the same thing as us but will not eat many certain things. My current technique is to keep things flavorful and add the vegetables to something that she likes eating or can have fun with and tell myself to not fret over and over again! LOL
So, these noodles were one of those ideas. I also learnt that if I involve her in the process of making it, she is a lot more interested in eating it later. I mean, basic psychology right?! Like she feels ownership and all. It is a lot more work for me, yes. Because, I have to hold her while I cook, let her stir and clean up the inevitable mess after. But, hey, if she eats a spoonful more of the veggies, it is worth it, right?
Anyway, here we are with the dish of day. The thing I needed to keep in mind is to make it interesting for her AND me. It is not that she eats bland, she tends to narrow focus on variety. :) So with this noodle dish, I actually had a craving for stir fry and because I was cooking for the little too, I made it a lot less greasy or salty. And I added little pops of flavor and color like the purple cauliflower and pickled beans (that I had pickled a year ago! yeah, they last a long time done properly).
VERDICT: She loved the flavors, loved playing with the noodles. But they were tricky for her to eat. Yet, it was fun teaching her to slurp and suck the noodles in. And, yeah, she played a lot more with the food than eat. But, hey, she is still in discovery phase and I am happy that she went all in, in any way!
Basic (Toddler Friendly) Vegetarian Stir Fry
1 carrot, sliced into thin strips
1/4 medium red onion
1/3 cup sprouted mung beans
1/2 tsp ginger garlic paste
1/2 tsp sriracha sauce
1-2 tsp regular soy sauce
5-6 pickled vegetables, chopped (beans for me)
1/4 packet of egg white stir fry noodles
olive oil as needed
sesame seeds (if you like to garnish)
chopped cilantro (that I forgot)
Notes: If you don’t have any pickled vegetables on hand, just add 2 tsp of vinegar per directions. You can also use pickled jalapenos, just be mindful of the spice level for kids. But if it just for adults then pile it on!
Cook noodles per packet instructions. Drain and set aside.
While the noodles cook, heat a wok or cast iron pan on high heat. Add olive oil, carrots and onions and stir to sear but not burn.
When softened, lower heat to medium, add the ginger garlic paste and saute to cook. Add the sriracha, soy sauce, salt and pepper and cook for a few a more minutes until the carrots are fully cooked.
Add in the reserved noodles, sprouts, chopped pickles (or just vinegar) and toss to mix and coat. Adjust spice and seasoning if you need to.
Sprinkle sesame seeds and chopped cilantro, if using, and serve immediately.
This dish holds up really well in the fridge and can be eaten cold or warmed up gently again with a little water.