Kohlrabi Noodle Bowl
May 14, 2018
A slap from chilies, the sting of lime, hugged by peanut butter and a ginger kiss!!!
Kohlrabi Noodle Bowl
6 kohlrabi bulbs, peeled and spiralized or grated
Sauce
6 tablespoons peanut butter
3 Tbs. rice wine vinegar
3 Tbs. low sodium soy sauce
1/2 Tbs. sesame oil
1 tsp. sriracha (more or less, depending on heat preference)
2 cloves garlic, grated
2 inch-long knob ginger, grated
1 lime zested and juiced
Garnish
Shredded carrots
Shredded cucumber
Sesame seeds
Chopped scallions
Red chili finely sliced as much as you dare
1/4 cup chopped peanuts
1/4 cup chopped Thai basil
Combine all sauce ingredients in a skillet over low-medium heat. Stir constantly – the aim is to reduce the sauce to a thick paste, and the sauce will burn quickly. Once the sauce is sticky, ooey and gooey , add the kohlrabi noodles and toss for about 5-7 minutes, or until the noodles are tender. Garnish with sesame seeds, carrots, cucumber, nuts, basil, scallions, and chili to taste.
XOXO Vicky
Recipe designer – Vicky Gosse
Photo credit – Georgia Gosse
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