Description
A vibrant and healthy recipe for Spicy Kohlrabi Noodles that features crisp, spiralized kohlrabi tossed in a flavorful spicy sauce. This low-carb, gluten-free dish is perfect as a light lunch or side, combining fresh vegetables and bold spices with a tangy, slightly sweet dressing for a deliciously refreshing experience.
Ingredients
Vegetables
- 2 medium kohlrabi bulbs, peeled and spiralized into noodles
- 1 small carrot, julienned (optional, for added color and crunch)
- 2 green onions, thinly sliced
Spicy Sauce
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1/2 teaspoon red chili flakes or sriracha sauce (adjust to taste)
Garnishes
- 1 tablespoon toasted sesame seeds
- Fresh cilantro leaves (optional)
Instructions
- Prepare the Kohlrabi Noodles: Peel the kohlrabi bulbs thoroughly to remove tough outer skin. Use a spiralizer to turn the kohlrabi into noodles. If you don’t have a spiralizer, thin julienne strips will also work well. Set aside.
- Make the Spicy Sauce: In a small bowl, combine soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and red chili flakes or sriracha. Whisk well until the honey is fully dissolved and the sauce is smooth.
- Toss the Noodles: In a large bowl, toss the kohlrabi noodles and julienned carrot with the prepared spicy sauce. Make sure the noodles are evenly coated with the sauce for balanced flavor throughout.
- Let it Marinate: Allow the mixture to sit for 10-15 minutes. This resting time softens the kohlrabi slightly and helps the flavors to meld together.
- Add Garnishes and Serve: Just before serving, stir in the sliced green onions and sprinkle with toasted sesame seeds and fresh cilantro leaves if using. Serve immediately for the best texture and freshness.
Notes
- You can adjust the spice level by varying the amount of chili flakes or sriracha sauce.
- For a vegan version, use maple syrup instead of honey.
- This dish is best eaten fresh, but leftovers can be refrigerated for up to 2 days; the kohlrabi may become softer over time.
- To add more protein, serve alongside grilled tofu or chicken.
- If kohlrabi is not available, zucchini noodles can be used as a substitute with slight flavor and texture differences.
