We have so much cavolo nero in the veg patch – over wintered – that I am always finding new ways to cook it. Here is a very simple recipe using rice noodles and spicy Korean gochujang chilli sauce which is very ‘in’ at the moment (if you watch Masterchef you’ll know what I mean!) I much prefer rice noodles to egg, but you can use whatever kind you like. Very easy and very tasty!
- 6 spring onions, finely chopped
- 3 cloves garlic, finely chopped
- huge handful of cavolo or other greens
- 2 tbs groundnut oil
- 200 g rice noodles, cooked
- 1 tbs gochujang chilli paste
- 3 tbs soy sauce
- fresh coriander
Prepare everything: chop the spring onions, garlic and shred the cavolo. Cook the noodles
Heat the oil in the wok and add the garlic and spring onion. Stir fry until it has a little colour and is soft. Then add the cooked noodles, and the cavolo and stir fry. When the greens have wilted (I often add a lid so the can steam for a minute or so), add the gochujang and soy sauce until well mixed and glossy. Finally add in the coriander. I served it with an extra side of the season’s first asparagus. Yum!