Fry the coppa slices in portions in a frying pan until crispy, or cook in a hot oven at 200 degrees for 5-7 minutes.
Remove the green part of the fennel and put to one side. Halve the fennel lengthways and cut into thin strips. Cut the onion in thin strips as well. Slice the garlic. Stir-fry everything in hot oil for around 10 minutes. Season with salt and pepper.
Boil the noodles in salted water. Drain, at the same time keep back 1 dl of the cooking water and adding to the fennel.
While the noodles are cooking, grate the Rahmtaler using a coarse grater.
Mix the drained noodles with the fennel and also the green part of the fennel which was put to one side, serve with coppa chips and cheese.