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    Peak to Plate » All Wild Game » Fish

    Kohlrabi Noodles with Shrimp and Thai Peanut Sauce

    Published: Sep 17, 2020 · Modified: Apr 5, 2022 by Annie Weisz · This post may contain affiliate links.

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    My local Farmers Market often has kohlrabi in the later months. I've always wanted to love it but I could never find a recipe that I liked. That is, until I discovered they can be used as noodles. Total game changer! Kohlrabi is the perfect vegetable to turn into noodles. It has a low moisture content, the noodles hold their shape well and are difficult to overcook. Kohlrabi is in the cruciferous vegetable family along with cabbage, broccoli, cauliflower, etc. so it naturally pairs well with Asian flavors like a Thai peanut sauce.

    kohlrabi noodles with Gulf shrimp and Thai peanut sauce

    It's amazing what a good sauce can do to elevate a simple vegetable. The roasted chili paste in this peanut sauce provides a rich, earthy flavor without being too spicy. The bold flavors like ginger and fish sauce are softened by the creaminess of the peanut butter. All the ingredients come together into a deliciously smooth sauce that perfectly coats the crisp tender kohlrabi noodles. Toasted coconut, roasted peanuts, and perfectly cooked shrimp round out this Thai-inspired meal.

    kohlrabi noodle ingredients with shrimp
    kohlrabi on cutting board
    Thai peanut sauce ingredients
    Thai peanut sauce ingredients in bowl

    How do you make kohlrabi noodles?

    By now we've all seen the "as seen on TV" zoodle (zucchini noodle) makers. I'm sorry to say that those aren't going to cut it for kohlrabi (pun intended). Kohlrabi can be pretty tough to cut through so I use a stainless steel spiralizer instead. It also works great for other hard vegetables like sweet potatoes or turnips.

    Kohlrabi has a tough outer layer that needs to be removed before spiralizing. I've had the same vegetable peeler for over ten years and it's still just as sharp as when I bought it. It's also much more ergonomic than a standard peeler. I'll never go back to a regular one again. You'll want it when you're peeling all those potatoes for Thanksgiving. Trust me.

    kohlrabi with ends cut off
    peeled kohlrabi on cutting board
    making kohlrabi noodles

    Once you've peeled the kohlrabi, cut both ends off to make them flat. Be careful with the root end. It can be really hard to cut through. Make sure the top of the kohlrabi is what you start spiralizing first. The root end is usually too tough to spiralize. Once you get going, you'll have a pile of kohlrabi noodles in no time! Store in an airtight container in the fridge until you're ready to cook them. Follow the recipe below or come up with your own use for them! No matter what you choose to make with them, these noodles are far from boring.

    kohlrabi noodles with Thai peanut sauce
    kohlrabi noodles in glass dish
    Gulf shrimp cooking in pan
    kohlrabi noodles with Gulf shrimp and Thai peanut sauce
    kohlrabi noodles with shrimp in blue bowl.

    Kohlrabi Noodles with Shrimp and Thai Peanut Sauce

    Annie Weisz
    With all the vegetable noodles out there, why not try kohlrabi? They cook up beautifully and really hold their shape. Coated in a delicious Thai peanut sauce and topped with wild-caught shrimp, they can't be beat!
    5 from 3 votes
    Print Recipe
    Prep Time 30 mins
    Cook Time 20 mins
    Course Main Course
    Cuisine Thai
    Servings 4
    Calories 679 kcal
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    Equipment

    • Vegetable Spiralizer

    Ingredients
      

    Kohlrabi Noodles

    • 2 medium kohlrabi
    • 4 medium carrots, grated
    • 3 cloves garlic, thinly sliced
    • ¼ cup cilantro, chopped
    • ½ cup green onions, chopped
    • oil (coconut, olive, or other)

    Thai Peanut Sauce

    • ½ cup creamy peanut butter
    • 1 lime, zested and juiced
    • 1 teaspoon ginger, grated
    • 1 clove garlic, grated
    • 2 tablespoon Tamari (or regular soy sauce)
    • 1 teaspoon fish sauce
    • 1 tablespoon honey
    • 3 tablespoon roasted chili paste
    • 3 tablespoon water

    Shrimp

    • 1 lb Gulf coast shrimp (or your favorite shrimp)
    • oil (coconut, olive, or other)
    • 1 inch ginger, peeled and thinly sliced
    • 3 cloves garlic, thinly sliced
    • salt, to taste

    Toppings

    • chili oil (optional)
    • ½ cup roasted peanuts, chopped
    • ½ cup unsweetened coconut, toasted
    • lime wedges
    • cilantro

    Instructions
     

    • Wash and peel kohlrabi. Cut off the top and bottom of the kohlrabi to make 2 flat ends. Be careful with the root side, it can be tough to cut through.
    • Cut kohlrabi with spiralizer. Put the root side towards the handle of the spiralizer so that you start spiralizing the top of the kohlrabi. The root side can be too hard to cut through. Set noodles aside until ready to cook. You can also spiralize the carrots if your carrots are big enough.
    • Combine all sauce ingredients in a small bowl. Start with 1 tablespoon of water and add more 1 tablespoon at a time until sauce reaches desired consistency. You may need more or less depending on how thick your peanut butter is. Set aside.
    • Heat oil in large skillet. Add sliced garlic and cook until slightly softened.
    • Add kohlrabi noodles and grated carrots. Saute until tender, about 8-10 minutes, stirring a few times.
    • While noodles are cooking, heat oil for shrimp in another skillet.
    • Add in sliced ginger and garlic. Saute until fragrant. Add shrimp to pan and season with salt.
    • Cook shrimp until pink and no longer translucent, about 2-3 minutes per side. Transfer to a plate and keep warm until ready to serve.
    • When kohlrabi noodles are tender, add sauce to the pan and cook until heated through. Remove from heat and stir in cilantro and green onions.
    • To each bowl, add kohlrabi noodles and shrimp. Drizzle with chili oil (optional). Top with peanuts, coconut, and cilantro. Serve with lime wedges.

    Nutrition

    Serving: 1servingCalories: 679kcalCarbohydrates: 36gProtein: 41gFat: 47gSaturated Fat: 20gPolyunsaturated Fat: 9gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 183mgSodium: 1051mgPotassium: 1329mgFiber: 11gSugar: 15gVitamin A: 10510IUVitamin C: 62mgCalcium: 177mgIron: 3mg
    Nutrition Information Disclosure
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    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

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