My photos were taken before I added a few extras, but you can see the crushed peanuts. A slice of lime, some chopped cilantro is nice, and if you like a bit of heat, maybe a light sprinkle of chili pepper flakes during the final frying, or as garnish.Feel free to add some protein to this dish, such as fried or scrambled egg, or other protein.
Servings: 4servings
Calories: 318kcal
Ingredients
4large eggs
2-3tablespoonsavocado oilor other neutral frying oil
20ouncesKohlrabi noodlesor about 8 cups (loosely packed) of vegetable noodles such as zucchini, carrot, butternut squash, or a combination
4carrotstrimmed and diced into coins
4green onionstrimmed and diced into small pieces
1bunchbok choyor about 2 cups chopped, both white and greens, trim bottom
1bunch broccoli treesabout 4 cups of trees
1teaspoonsaltor a bit more to taste
2 tablespoonswhite wine vinegaror rice vinegar, champagne or other mild vinegar
2-3tablespoonshoneyor maple syrup
Garnish
handful of chopped cilantro
¼cupcrushed peanutsor almonds
1limesliced into quarters
pinchchili pepper flakesbest at the very last frying step
Instructions
Heat up a large frying pan or wok on a medium heat.
Add 1 tablespoon of oil to the pan.
Scramble the eggs in a bowl and add to the pan to cook as scrambled eggs.
Put the eggs aside on a plate, and add the broccoli and carrots. Stir fry for 7 minutes or so, or until they're becoming a bit tender to bite. Add more oil as needed.
Next add the bok choy and green onions. Stir for a bit and then add the kohlrabi noodles.
Stir fry the noodles, blending it into the veggies. After about 5 minutes, they will soften. Add the eggs back and add the honey, salt, and vinegar and stir fry to blend the mixture as it cooks.
Taste and season to taste, adding more honey, vinegar, or salt.
Garnish with crushed peanuts, lime, cilantro, and any left over green onion. Serve very warm.