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Kohlrabi & Apple Slaw Noodles
I’m cautiously optimistic that this single dish will pull me out of my cooking rut. This was great, though next time I may double the sauce amount. It came out on the dry side for my taste so I finished with an additional drizzle of sesame oil. A nice touch, but the sweet/sour/bright sauce would have been even better.

1 Kohlrabi bulb, julienned
Kohlrabi greens, ribboned
2 small carrots, julienned
1 Fuji apple, julienned
2 cloves garlic, slivered
8 oz. fettuccini-width rice noodles
1 Tbsp. sesame oil

For the sauce

4 tsp. honey
2 tsp. sesame oil
2 dried chili peppers, de-seeded & minced
2 Tbsp. vegetable oil
2 Tbsp. water
2 tsp. pomegranate molasses
2 tsp. rice vinegar
2 tsp. ponzu

Set a large pot of water on to boil for the noodles. Boil noodles 6 minutes (or the lowest cook time listed on the noodle package – you want al dente). Drain and run under cold water to stop the cooking.

While you’re waiting for the noodles to cook, make the sauce. Combine all ingredients in a small bowl and whisk. Adjust seasoning to taste. You want it to taste great on its own.

Add the sesame oil to your your largest pan over high heat. When the noodles go into the boiling water, toss the kohlrabi bulb and garlic into the pan. Cook, stirring, until the noodles are done.

When the noodles are done, add them to the pan. Keep everything moving so the noodles don’t stick all over the place. Add the kohlrabi greens and cook, stirring, 2 minutes. Add the sauce, carrots and apples. Stir fry an additional 2 minutes to combine everything well.

Serves 4