Spicy Korean noodles with cavolo nero


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!

Serves 2

  • 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!



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