A quick Monday night supper that is unexpectedly good. Credit Yotam Ottolenghi.
Cook thick wheat noodles in the usual way.
Fry off ginger and garlic in the wok, add fingers of kohl rabi, spring onion and green beans – any crunchy veg would do. Add in chard stalks and leftover chicken. Tofu would also work well here.
Add half teaspoon cumin, same ground coriander, two teaspoons each soy, kecap manis, chilli sauce and a squeeze of lime.
Add chard or spinach and wilt with splash water. Add noodles back to pan and toss through.
Served with chopped coriander and toasted peanuts. Rich, sweet, hot, salty and satisfying.
To finish – gooseberry crumble and cream (me) and stolen blackcurrant ice (him).