Kohlrabi and Peanut Stir-Fry from Spring and Summer Cooking with a Veg Box (Riverford Companions) by

Ingredients

• 3–4 cm piece of fresh ginger, peeled and finely grated
• 2 garlic cloves, crushed or finely grated
• 1 large kohlrabi, peeled, cut into thin slices, then into matchsticks
• 150 g sugar snap peas, or use chopped green beans, or a mix of both
• 1 bunch of spring onions, finely sliced on the diagonal
• 1 red chilli, deseeded and finely chopped (leave the seeds in for more heat; optional)
• 250 g egg noodles
• 1 large or 2 small carrots, peeled and cut into thin matchsticks
• 2 tbsp sunflower oil
• 2 tbsp sesame oil
• 1 generous tbsp crunchy peanut butter
• 3 tbsp unsalted peanuts, toasted and chopped
• 3 tbsp hoisin sauce
• 2 tbsp soy sauce
• squeeze of lime juice, to taste
• handful of coriander leaves, roughly chopped (optional)