This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her at kalicooking.com, on twitter and instagram
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A very simple, quick but nutritious meal using black rice noodles, chard and kohlrabi. This will work nicely with other greens and vegetables as well so feel free to substitute.
Serves 2
Bring a pan of water to the boil, add your noodles. Stirring occasionally so they don’t stick, cook for about 5 minutes. They should still have a little bite. Drain. rinse and dress with a tablespoon of sesame oil.
While the noodles are cooking, wash and chop the chard. Slice the kohlrabi into matchsticks and grate or finely mince the ginger and garlic.
Heat a large pan and add the coconut oil. Add the chard, sauté for a couple of minutes, then the kolrabi, garlic, ginger, tamari, brown rice vinegar, mirin and finish with the sesame oil. You don’t need to cook the vegetables too long; it’s nice to still have a little bite to the kohrabi and chard stems.
Transfer to a bowl with your noodles, herbs and sesame seeds. Mix through, taste for seasoning and adjust as needed. Mirin adds a little sweetness, the vinegar a tang and soy saltiness so adjust to your taste.
1 bunch rainbow chard
1/3 kohlrabi or 1 carrot
160g black rice noodles
1 tablespoon coconut oil
3 tablespoon sesame oil
2 clove garlic
1inch ginger
4 tablespoon soy sauce/tamari
2 tablespoon brown rice vinegar
1 tablespoon mirin
small bunch mint or dill
1 tablespoon toasted sesame seeds