Pic of Kohlrabi and peanut stir-fry

Kohlrabi and peanut stir-fry

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Vegetarian mains

Kohlrabi and peanut stir-fry

Main Serves 3 25 min
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.


  • 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


Prep time: 15 min
Cooking time: 10 min
  • 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.
  • 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.
  • Step 3

    Add the noodles with the spring onions and the sugarsnaps or beans and cook for a further 2 minutes.
  • Step 4

    Stir in the hoisin, soy or tamari, peanut butter, chopped peanuts and water. Heat through.
  • Step 5

    Serve with a little lime juice to taste, season lightly if needed and sprinkle with coriander.

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