My submission for Lyttelton's Harbour Kitchen cookbook uses something I have in the garden all year around (and store cupboard ingredients). Don't you love kale?
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Quick Kale and Cashew Stir Fry
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Ingredients (per person)
Small handful of kale
One serving of noodles
Small handful of salted cashews
Dash of soy sauce
Dash of sweet soy sauce (kecap manis) or sweet chilli sauce
Dash of sesame oil and enough sunflower oil to coat pan
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Method
If you want the recipe to be vegetarian, wash the kale. Then drain, pat dry and remove the big central ribs before cutting it finely.
Boil noodles until done, drain and set-aside.
Get the oils hot in a pan and stir fry kale until it all turns dark green, throw in cashew nuts and warm through for one minute.
Add cooked noodles and soy sauces/sweet chili sauce, stir through and serve.