The peanut tamarind sauce really made this dish something special for our Sunday lunch. The whole dish is gluten free if you keep to 100% buckwheat noodles rather than rice or noodles. Also, I believe buckwheat noodles are the best choice for this dish. Stir-frying with coconut oil is really easy, especially as it holds a stable temperature – and it is a great source of good fat.
We found a version of this recipe published on the Guardian’s website a couple of years ago.
Method
- Cook the noodles in boiling water according to the instructions. Rinse immediately under cold water, drain and transfer to a bowel then toss through with the sesame oil to prevent sticking.
- For the sauce, simmer all the sauce ingredients in a non-stick pan on a low heat for 8-10 minutes. There is no need to fry the garlic first, you just need to ensure it is well crushed.
- Prepare all the vegetables for the noodle salad. Use a mandolin or sharp knife to finely shred the vegetables.
- Heat the coconut oil in a wok (medium heat) then fry the red onions for a few minutes until softened.
- Add the carrots and stir-fry for 3 minutes, keep them moving to prevent them sticking.
- Then add the red pepper and stir-fry for another 30 seconds.
- Turn off the heat and add the cabbage and kohl rabi, which should wilt slightly.
- Finally, toss the noodles, the vegetables and sauce in a large serving dish. Splash in some sesame oil and garnish with chopped mint and pieces of lime.