I know that the inhabitants of Chez KP, with the exception of myself, are not fans of cabbage and similar beasts. Today, I ceased to care. If I have to inhale germs from other people’s ankle biters, I will stuff myself full of green goodness if I choose. As no one else at Chez KP will cook, they will just have to eat it with me. That is the attitude with which I ventured into the kitchen today.
My air of rebellion was somewhat diminished though when dinner was gobbled down and enjoyed by all. Not that I’m complaining. That means I can do it again and get away with it.
I made this in the thermomix because I needed everything to be cut so small that no one knew what they were eating. You could use a food processor I guess, or you could just cut the vegetables normally and let them be indentifiable. If you are not using a thermomix, stir fry in a wok and toss the noodles through just before serving.
Winter Stir Fry
adapted from a Veg Box recipe
1 bunch kale, roughly chopped
1/4 green cabbage, roughly chopped
1 carrot, roughly chopped
1/4 cauliflower, roughly chopped
1/2 kohlrabi, peeled and roughly chopped
1 leek, roughly chopped
your choice of noodles, I used thin Chinese egg noodles.
1 cup peanuts
1/2 cup water
3 tablespoons sweet chilli sauce
3 tablespoons soy sauce
In 2 or 3 batches, chop in thermomix for about 5 seconds on speed 7. Saute in a couple of tablespoons of rice bran oil for 7 minutes at 100 degrees on reverse speed 1. This will need to be done in two batches.
Meanwhile, cook noodles in boiling water in a large saucepan and drain. Set aside.
To make sauce:
Combine all ingredients in thermomix and blend for 10 seconds on speed 8.
To serve, toss vegetables, noodles and sauce together in wok or the saucepan you cooked the noodles in to save on washing up. When heated through and thoroughly combined, serve.