Nigel Slater’s noodles with cabbage and coconut

Serves 4 as a starter, 2 as a main course
black peppercorns 1 tsp
coriander seeds 1½ tsp
ground turmeric 1½ tsp
limes 2
noodles 200g
groundnut or vegetable oil 2 tbsp
onion 1 large, peeled and finely sliced
garlic 2 cloves, peeled and finely sliced
ginger 1 x 30g piece, peeled and grated
coconut milk 1 x 400ml can
cabbage, dark green or cavolo nero 150g
coriander leaves a generous handful

Grind the peppercorns, coriander seeds and turmeric together then toast until fragrant, about 30 seconds, in a dry, shallow pan. Finely grate the zest of one of the limes and squeeze both, then add the juice and zest to the spices.

Cook the noodles according to packet instructions, then drain and set aside.

Heat the oil in a deep-sided pan, add the onion and let it soften over a moderate heat until soft and translucent. Stir the garlic and ginger into the onion. Continue cooking for a minute or so, then add the spice paste.

Pour in the coconut milk and bring to the boil. Shred the cabbage into ribbons the width of a pencil, then stir into the hot sauce. They will soften in the heat. Stir in the coriander and serve in large bowls.

This article was originally published on 4 April 2021