8 cups water10 ounces dried rice noodles (about 1/3 inch wide)5 tablespoons soy sauce1 tablespoon dry white wine1 tablespoon sugar1/2 teaspoon Chinese chili oil3 tablespoons peanut oil1 pound kohlrabi—peeled, halved and thinly sliced1 bell pepper, thinly sliced1 1/2 tablespoons minced garlic2 large eggs, lightly beaten1 cup mung bean sprouts2 scallions, sliced on the diagonal1 cup chopped basil Bring the water to a boil. Remove from the heat, add the rice noodles and let soak until the noodles are tender, about 7 minutes. Drain well.In a small bowl, stir together the soy sauce, white wine, sugar and chili oil.In a large skillet or a wok with a handle, heat the oil. Add the kohlrabi and cook over moderately high heat until browned, about 3 minutes. Stir and cook for 1 minute. Add the bell pepper and garlic and stir-fry until fragrant, about 2 minutes. Add the eggs; stir-fry until just set, about 30 seconds.
Add the rice noodles, bean sprouts, scallions, basil and the soy sauce mixture. Cook over moderately low heat, tossing gently, until the noodles are heated through and coated with sauce, about 1 minute. Transfer the noodles to plates or bowls and serve at once.
Adapted from Food and Wine
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This recipe was most recently featured in
Boston Organics Newsletter No. 42 of 2014.