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Stir-Fried Rice Noodles with Kohlrabi and Basil
© Richard Jung

Stir-Fried Rice Noodles with Kohlrabi and Basil

  • SERVINGS: 4
  • FAST
  • HEALTHY
  • VEGETARIAN

The star of this dish is the turniplike vegetable kohlrabi; it's sliced and sautéed until browned, which enhances its sweetness and adds a light crispness. The rice noodles can be found at Asian markets.

Plus: More Pasta Recipes and Tips

  1. 8 cups water
  2. 10 ounces dried rice noodles (about 1/3 inch wide)
  3. 5 tablespoons soy sauce
  4. 1 tablespoon dry white wine
  5. 1 tablespoon sugar
  6. 1/2 teaspoon Chinese chili oil
  7. 3 tablespoons peanut oil
  8. 1 pound kohlrabi—peeled, halved and thinly sliced
  9. 1 red bell pepper, thinly sliced
  10. 1 1/2 tablespoons minced garlic
  11. 2 large eggs, lightly beaten
  12. 1 cup mung bean sprouts
  13. 2 scallions, sliced on the diagonal
  14. 1 cup chopped basil
  1. 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.
  2. In a small bowl, stir together the soy sauce, white wine, sugar and chili oil.
  3. 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 red pepper and garlic and stir-fry until the garlic is fragrant, about 2 minutes. Add the eggs; stir-fry until just set, about 30 seconds.
  4. 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.