Kohlrabi was the most intriguing vegetable of the lot; it looks a bit like an octopus. Dinner was to be designed around a loving partnership of kohlrabi and carrot. Toasting sesame seeds is one of my favourite smells.
For two people:
For the carrot and kohlrabi salad:
- a quarter of a kohlrabi, peeled and julienned
- three small carrots, peeled and julienned
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 1/2 tbsp soy sauce
- black pepper
- 2 tbsp of toasted black sesame seeds
For the broccoli stir fry:
- Handful purple sprouting broccoli, woody ends removed and chopped
- 1 large red onion, sliced
- 2 garlic cloves, sliced
- 1 sachet miso soup
- 1 tbsp soy sauce
- 1tbsp sweet chilli sauce
- Oil for frying
- 2 noodle nests
I always remove the ends of the purple sprouting broccoli as I can find them to be a bit woody. You could leave the broccoli stalks in their entirety but they might be a tad tricky to consume gracefully at the table.
Mix all the ingredients for the carrot and kohlrabi salad together.
Get some noodles cooking according to pack instructions and get a wok on a high heat with a little oil.
While the noodles cook, add the onions to the wok until starting to brown then add the garlic and broccoli.
Drain the noodles and drizzle with oil if you think they might stick. Dissolve the miso soup sachet into a little water and add it to the wok with the soy sauce and chilli sauce. Allow this to reduce for a minute before serving on top of the noodles.