Black Rice Noodles with Rainbow Chard & Kohlrabi
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.
1 bunch rainbow chard
160g black rice noodles
1 tablespoon coconut oil
3 tablespoon sesame oil
2 clove garlic
4 tablespoon soy sauce/tamari
2 tablespoon brown rice vinegar
1 tablespoon mirin
small bunch mint or dill
1 tablespoon toasted sesame seeds
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 and rinse. Dress with a tablespoon of sesame oil.
While the noodles are cooking, wash and chop your chard. Slice the kohlrabi into matchsticks and grate or finely mince your 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 sweetest, the vinegar a tang and soy saltiness so adjust to your taste.