recipe by steph chows
1 kohlrabi, peeled and chopped. I also used the leaves sliced thin
1 cup zucchini grated
3 carrots sliced
4 scallions sliced
1 head fresh garlic peeled and crushed
1 small onion sliced
fresh basil to taste
1/2 lb frozen shrimp thawed
1 bundle udon noodles (buckwheat noodles)
1 tsp chili oil
2 Tbs hoisin sauce
2 Tbs soy sauce
1 tbs oyster or fish sauce
squirt of sirachi or other asian hot sauce
Cook noodles according to directions, set aside.
In a wok or large pan drizzle chili oil and heat on high. Add garlic and onion and cook until starting to brown. Add kohlrabi, zucchini, and carrots and cook until tender. Add in hoisin, soy, and oyster sauce and stir to coat. Add scallions, basil, and shrimp at the end just to warm them through, do not overcook. Serve over udon noodles.
Use whatever veggies you have on hand, I know I'll be making this again and again this summer with whatever comes in our basket.
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