Kohlrabi and peanut stir-fry recipe image

Print 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.


  • 250g thread egg noodles
  • 2 tbsp sunflower oil
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, grated
  • 1 carrot, peeled & cut into thin sticks
  • 1 kohlrabi, peeled & cut into thin sticks
  • 1 fresh chilli, chopped (optional)
  • 1 bunch spring onions, sliced
  • 150g sugar snap peas or French beans
  • 3 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 2 tbsp water
  • 1 tsp peanut butter
  • 2 tbsp peanuts, toasted & crushed


  1. Cook the noodles according to the instructions on the packet.
  2. Meanwhile, heat the oil in a wok, add the garlic, ginger, carrot, kohlrabi and chilli, if using, and stir-fry for 4 minutes.
  3. Add the noodles with the spring onions and the sugarsnaps or French beans and cook for a further 2 minutes. Stir in the rest of the ingredients, heat through and serve.
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