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stir fried rice noodles with kohlrabi

Recipe by
barbara lentz
beulah, MI

Kohlrabi is a turnip like vegetable that when cooked enhances it's sweetness and adds a light crisp. I love hoisin sauce and candied peanuts on noodle bowls

yield 2 -4
prep time 15 Min
cook time 10 Min
method Stir-Fry

Ingredients For stir fried rice noodles with kohlrabi

  • 10 oz
    rice noodles
  • 5 Tbsp
    soy sauce
  • 1 Tbsp
    shaoxing wine, saki, or dry sherry
  • 2 Tbsp
    brown sugar
  • 1/4 tsp
    chili oil more or less to taste
  • 3 Tbsp
    peanut oil divided
  • 2 lg
    eggs beaten
  • 1 lb
    kohlrabi peeled halved and thinly sliced
  • 4 clove
    garlic minced
  • 1 sm
    red bell pepper seeded and sliced
  • 1
    handful sugar snap peas trimmed and cut in half
  • 1 c
    bean sprouts
  • 2
    scallions sliced on bias
  • 1 c
    fresh basil chopped
  • hoisin sauce
  • chopped candied peanuts

How To Make stir fried rice noodles with kohlrabi

  • 1
    Cook the noodles according to package directions. Drain and set aside. Mix the soy sauce, wine, brown sugar and chili oil together and set aside.
  • 2
    Add 1 tbsp peanut oil to a skillet. Add the beaten eggs and when set on the bottom fold the eggs over themselves then remove from the pan to a cutting board. Slice in thin slices. Set aside.
  • 3
    In a large skillet or Wok add the remaining oil. Add the kohlrabi and saute until lightly browned. Add the garlic and cook 30 seconds. Add the red bell pepper and sugar snap peas. Cook until crisp tender.
  • 4
    Add the soy sauce mixture, noodles, eggs, bean sprouts, and scallions. Cook and toss until the sauce coats all the ingredients and everything is warmed through. Stir in the basil
  • 5
    Garnish with hoisin sauce and candied peanuts if desired.

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