Kohlrabi and Peanut Stir-Fry

Name: Kohlrabi and Peanut Stir-Fry
Yield: Serves 3–4
Ingredients: 150 g sugar snap peas, or use chopped green beans, or a mix of both; 3 tbsp hoisin sauce; 1 bunch of spring onions, finely sliced on the diagonal; 3 tbsp unsalted peanuts, toasted and chopped; squeeze of lime juice, to taste; 2 tbsp soy sauce; 1 generous tbsp crunchy peanut butter; handful of coriander leaves, roughly chopped (optional); 2 tbsp sesame oil; 250 g egg noodles; 1 large kohlrabi, peeled, cut into thin slices, then into matchsticks; 1 large or 2 small carrots, peeled and cut into thin matchsticks; 2 tbsp sunflower oil; 1 red chilli, deseeded and finely chopped (leave the seeds in for more heat; optional); 3–4 cm piece of fresh ginger, peeled and finely grated; 2 garlic cloves, crushed or finely grated

Preparation info

Serves
3–4

Difficulty
Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

Kohlrabi takes on spicy ¿flavourings well, so is a good veg to use in Asian cooking, either in curries, stir-fries or even simply braised with aromatic Szechuan pepper and star anise in the braising liquid.

Ingredients

250 g egg noodles
2 tbsp sesame oil
2 tbsp

Main course
Vegetarian
Pasta
July
June
May
Summer

Method

Cook the noodles according to the packet instructions, then toss with the sesame oil to prevent them from sticking together.

Heat the sunflower oil in a wok, add the carrot, kohlrabi, garlic, ginger and chilli, if using, and stir-fry on a high heat for 3 minutes.

Add the noodles with the spring onions and the sugar snap peas or green beans and cook for a further 2 minutes.