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kohlrabi noodle stir-fry

Kohlrabi Noodle Stir-fry

A flavorful stir-fry with spiralized kohlrabi noodles. Delicious, but without all of the added carbs of the usual stir-fry served over rice.
Course Entree
Cuisine Asian
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 -6
Author Michelle Frank



  • 1 lb. pre-sliced ribeye
  • 2 cloves of garlic crushed
  • 1- inch section of ginger peeled and sliced
  • 1/8 cup rice wine vinegar
  • 1/4 cup soy sauce
  • 1 tsp. sesame oil


  • 2 tbsp. peanut oil
  • 3 small kohlrabi peeled and spiralized
  • 3 carrots peeled and sliced on the bias
  • 1 large onion cut into large dice
  • 1 pint shiitake mushrooms cleaned, stems removed, & sliced.
  • 1- inch section of ginger peeled & finely minced
  • 3 tbsp. garlic finely minced
  • 2 cups cabbage coarsely chopped
  • 3 scallions thinly sliced on the bias
  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup rice vinegar
  • 1 tbsp. brown sugar or Splenda
  • 1 tbsp. satay sauce I used 2, but we're chili-heads here
  • 1 tbsp. cornstarch mixed with 1 tbsp. cold water
  • more if needed: see Note


  • Mix the ingredients for the marinade in a ziptop bag with the beef. Massage into the meat and allow to marinate in the refrigerator up to 8 hours.
  • Mix the soy sauce, mirin, rice vinegar, sugar, satay sauce, and sesame oil in a bowl; set aside.
  • Remove the beef from the marinade; discard marinade. Set a wok or large skillet over high heat. Add the peanut oil: when it begins to shimmer, add a few slices of beef at a time and quickly sear both sides until caramelized. Remove from the pan and repeat with the remaining beef, reducing heat slightly if needed.
  • If necessary, wipe any fat out of the pan and add more peanut oil. Add the onions and carrots. Stir-fry for 2 minutes, then add the ginger, garlic, and shiitake mushrooms. Stir-fry an additional 2 minutes. Add the cabbage; stir-fry until wilted. Add the scallions and kohlrabi; stir to combine.
  • Move the vegetables to the outer edges of the wok as best as you can (if you have a small wok, you may need to remove some veggies and add them back in at the end). Add the sauce to the center of the pan. Re-stir the cornstarch mixture and add to the sauce; mix well. Allow the sauce to boil briefly until thickened; remove from the heat (see Recipe Note #1). Garnish with cilantro and serve over rice (noodles, zoodles, or zucchini squash also work well). Enjoy!‚Äč


  1. If you like a thicker sauce, simply combine another tablespoon of cornstarch with a tablespoon of cold water and mix in. Briefly boil until thickened.