Spicy Kohlrabi Noodles Recipe

Kohlrabi: A crunchy, mild vegetable that becomes noodle-like when spiralized.

Olive oil: Used for sautéing and adding a smooth, rich flavor.

Garlic: Adds a strong, savory taste that pairs well with the spice.

Red pepper flakes: Gives the dish its spicy kick.

Low sodium soy sauce: Adds salty, umami flavor without being too salty.

Rice vinegar: Brings a tangy brightness to balance the heat and richness.

Honey: Adds a touch of sweetness to round out the flavors.

Green onions: Fresh and mild onion flavor used as a garnish.

Toasted sesame seeds: Adds a nutty crunch and finishing touch.

One of the most important steps in this Spicy Kohlrabi Noodles Recipe is sautéing the garlic and red pepper flakes in olive oil. Here’s how to do it so your dish turns out full of flavor without burning anything:

1. Heat the olive oil in your skillet over medium heat. Medium is the perfect temperature because it’s hot enough to cook the garlic gently but not so hot that it burns right away.
2. Add the minced garlic and red pepper flakes to the oil. Stir them around so they get coated in the oil.
3. Keep stirring or moving the garlic and pepper flakes around the pan for about 1 to 2 minutes. You want the garlic to become fragrant and just start to turn golden, but not brown or black because burnt garlic tastes bitter.

Doing this step carefully makes a big difference because garlic releases its flavor best when it’s cooked slowly in oil. The red pepper flakes also get a chance to warm up and spread their spicy kick throughout the dish. If you rush or use too high heat, the garlic can burn and give your noodles a bitter taste instead of a nice, warm flavor.

When I first tried this, I accidentally turned the heat too high and ended up with burnt garlic bits in my noodles. It wasn’t terrible, but it wasn’t as tasty as it could have been. Now, I always keep the heat medium and watch the garlic closely. Also, stirring often helps it cook evenly and stops it from sticking to the pan.

This little step makes your kohlrabi noodles taste way better and gives the dish a nice spicy, garlicky base that makes every bite exciting. Plus, it’s a simple trick that works for lots of other recipes too!

• kohlrabi - Substitute with zucchini: Zucchini can be spiralized similarly and has a mild flavor that works well in this dish.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative.

• garlic - Substitute with shallots: Shallots provide a similar aromatic quality and can add a slightly sweeter taste.

• red pepper flakes - Substitute with cayenne pepper: Cayenne pepper offers a similar level of heat and can be used in the same quantity.

• low sodium soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar umami flavor.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tangy flavor and can be used in the same quantity.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and can be used in the same quantity.

• green onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a garnish.

• toasted sesame seeds - Substitute with toasted sunflower seeds: Toasted sunflower seeds add a similar crunch and nutty flavor to the dish.

• Allow the kohlrabi noodles to cool completely before storing. This prevents condensation, which can make the noodles soggy.
• Transfer the cooled noodles to an airtight container. If you have multiple servings, consider using portion-sized containers for easy reheating.
• Store the container in the refrigerator. The spicy kohlrabi noodles will stay fresh for up to 3-4 days.
• For freezing, place the cooled noodles in a freezer-safe container or a resealable plastic bag. Remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date. This helps you keep track of how long the noodles have been stored.
• When ready to eat, thaw the noodles in the refrigerator overnight. This gradual thawing helps maintain the texture of the kohlrabi.
• Reheat the noodles in a skillet over medium heat. Add a splash of olive oil or a bit of water to prevent sticking and to refresh the flavors.
• Garnish with fresh green onions and toasted sesame seeds after reheating to restore the dish's vibrant appearance and taste.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or a splash of water to the skillet.
  3. Add the leftover Spicy Kohlrabi Noodles to the skillet.
  4. Stir occasionally, cooking for about 3-5 minutes until heated through.
  5. Add a bit more soy sauce or rice vinegar if the noodles seem dry.

• Microwave Method:

  1. Place the Spicy Kohlrabi Noodles in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Microwave on high for 1-2 minutes.
  4. Stir the noodles and check the temperature.
  5. If needed, microwave for an additional 30 seconds to 1 minute until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Spicy Kohlrabi Noodles in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes, stirring halfway through.
  5. Check to ensure the noodles are heated evenly.

• Steamer Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the Spicy Kohlrabi Noodles in the steamer basket.
  3. Cover and steam for about 3-5 minutes.
  4. Check to ensure the noodles are heated through and serve immediately.

• Skillet: A flat-bottomed pan used for cooking the kohlrabi noodles and sautéing the garlic and red pepper flakes.

• Spiralizer: A kitchen tool used to create spiral-shaped noodles from the kohlrabi.

• Garlic press: A tool to mince the garlic cloves efficiently.

• Measuring spoons: Used to measure out the olive oil, red pepper flakes, soy sauce, rice vinegar, and honey accurately.

• Small bowl: Used to mix the soy sauce, rice vinegar, and honey together.

• Spatula: A tool used to toss and coat the kohlrabi noodles evenly with the sauce.

• Chopping board: A surface used for chopping the green onions.

• Knife: Used to chop the green onions finely.

• Serving dish: A dish to serve the finished spicy kohlrabi noodles.

• Measuring cup: Used to measure the amount of kohlrabi needed.

Prep ingredients in advance: Peel and spiralize the kohlrabi ahead of time and store it in an airtight container in the fridge.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing it yourself.

Mix the sauce early: Combine the soy sauce, rice vinegar, and honey in a small bowl and refrigerate until needed.

Quick garnish: Chop the green onions and toast the sesame seeds in advance to streamline the final steps.