So we’ve discovered a spiraliser. Something I wasn’t planning to jump on the bandwagon about but hey, I was sent one for free to review. My verdict. It’s such a fun gadget, though you can’t spiralise everything 😉
My boy (aged 2) has been in one of those fussy stages. Definitely not a fan of vegetables when they are just plonked in lumps on his plate. On a recent trip to Wagamama’s I watched him chow down a good portion of rice mixed with thin strips of carrots and peppers, so it got me thinking…. surely I could replicate that at home. It turns out the spiraliser does the trick for me. We’ve started having “carrot noodles”. It appears if I spiralise a carrot and pop it on a rice cake on top of cream cheese I am given a huge grin and the carrot disappears into the boy’s belly. Then added to noodles I get the same response. RESULT.
The other win about this recipe is it is so quick to make and I always have the ingredients to make it on hand. I keep chicken frozen in batches which are quick to defrost. You can also completely make this your own and add prawns, other veggies, fish – whatever you have to hand. The above picture was made after a trip to London, we got stuck in traffic coming home and I was faced with starving children, within 10 minutes dinner was ready.
- 100g rice noodles
- 1 tbsp oil (I use rapeseed or walnut)
- 2 carrots spiralised
- 1 onion thinly sliced
- 2 peppers thinly sliced
- 2 cloves garlic, crushed
- Ginger, 1/4 inch of root grated or 1/2 tsp ground
- 1 tsp chinese 5 spice
- Soy sauce 1 tbsp (use a gluten free option if you need to)
- Sweet chilli sauce 1 tbsp
- 1 chilli sliced (optional)
- 400g cooked, shredded chicken
- Place the noodles in boiling water and simmer for 3 minutes. Drain and set aside.
- Meanwhile spiralise the carrot, chop the pepper and onion.
- Heat the oil in the pan, add the veggies and cook for a couple of minutes.
- Crush the ginger and add to the pan.
- Grate in the ginger and add the 5 spice and chilli (if using).
- Add in the soy sauce and sweet chilli sauce.
- Now put in the chicken and heat through until the chicken is hot.
- Finally mix in the noodles and reduce the heat to low whilst you mix well to combine it all.
- Top tip: you can keep root ginger in the freezer and grate from frozen, including the skin.