Vegetarian mains
Kohlrabi and peanut stir-fry
Mildly sweet kohlrabi is a worthwhile vegetable but it needs tender treatment - the Asian seasonings here give it a real boost, with the peanut butter accentuating its delicate nutty flavour. This is a great quick weeknight dinner.
Ingredients
- 250g egg noodles
- 2 tbsp sesame oil
- 2 tbsp sunflower oil
- 1 large or 2 small carrots, peeled and cut into thin matchsticks
- 1 large kohlrabi, peeled and cut into thin matchsticks
- 2 garlic cloves, grated
- 3-4cm piece fresh ginger, grated
- 1 chilli, chopped
- 1 bunch spring onions, finely sliced
- 150g sugar snap peas or green beans
- 3 tbsp hoisin sauce
- 2 tbsp soy or tamari sauce
- 2 tbsp water
- 1 good tbsp crunchy peanut butter
- 3 tbsp peanuts, toasted and chopped
- squeeze of lime juice, to taste
- 1 bunch coriander, leaves chopped
- salt and pepper
Method
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Step 1
Cook the noodles according to the instructions on the packet, then drain and toss with the sesame oil to prevent them from sticking.
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Step 2
Heat the sunflower (or other cooking oil) in a wok. Add the carrot, kohlrabi, garlic, ginger and chilli, if using, and stir-fry for 3 minutes.
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Step 3
Add the noodles with the spring onions and the sugarsnaps or beans and cook for a further 2 minutes.
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Step 4
Stir in the hoisin, soy or tamari, peanut butter, chopped peanuts and water. Heat through.
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Step 5
Serve with a little lime juice to taste, season lightly if needed and sprinkle with coriander.
