Delicious raw as a snack as well, kohlrabi tastes like a cross between a cabbage and an apple. It's super crunchy, which makes it excellent in stir fry recipes and in raw salads—perfect for a quick and tasty stir-fry!
1 onion (finely chopped)
2 cloves of garlic (finely chopped)
1 thumb piece of ginger (finely chopped)
1 chilli (finely chopped)
2 tsp sesame oil (or another oil of your preference)
1 large kohl rabi (cut into thin matchsticks)
1 large pak choi
1 pack of noodles
2 carrots (thinly sliced)
2 generous handfuls of kale/spinach
Bunch of spring onion (finely sliced)
Peanut butter (optional)
Add the sesame oil to a frying pan or wok on a medium heat. Add the chopped onions and allow to soften for a few minutes. Then add the garlic, mix and allow to soften further for another 5 minutes or so.
Add the ginger to the wok with the onions and garlic, along with the red chilli. Cook for another 3 minutes.
Add the carrot and kohl rabi to the wok. Cook until they start to soften.
Add the pak choi, mushrooms and add around 2 tbsp of soy sauce and 1 tbsp of tamarind sauce to the pan. Continue to stir until all ingredients have softened.
Add the kale or spinach and spring onions. Mix with the rest of the ingredients.
Add the noodles. At this point you could add 1-2 tbsp of peanut butter. Add additional soy sauce to taste.
Serving Size: 2 people
Cook Time: 30 minutes