Weekly winner:  Cool, Crunchy, Curried, Kohlrabi … Noodles

I think I’ve mentioned before that I’m a sucker for a good peanut sauce. I love it on anything, but particularly on noodles.  And these are cold noodles which made them the perfect side dish to grilled pork chops – no added heat in the kitchen!

I’ve only recently discovered kohlrabi and I’m definitely hooked!  I’m not even sure if there are any recipes that call for it cooked as I’ve only tried it raw and love it.   Crunchy and clean tasting – like broccoli’s sweeter sister.  Add to that the creaminess of the edamame and the crispness of the red pepper which all just mixes beautifully with the heat of the green curry paste and luscious-ness of the peanut butter.  Have I waxed poetically enough about this dish???  Probably.  The only thing I’ve changed in this recipe is that it called for whole wheat spaghetti. Yeah, that’s not going to happen…. not in this kitchen.

The recipe comes from Eating Well Magazine and if you make this, you will definitely be eating well. Very Well.

Thai Peanut Curry Noodles

Ingredients:

8 ounces spaghetti

1/2 cup smooth peanut butter

1 small shallot, minced

2 tablespoons Thai green, red or yellow curry paste

1 tablespoon minced fresh ginger

1 tablespoon reduced-sodium soy sauce

2 teaspoons toasted sesame oil

1/4 teaspoon salt

1/2 cup frozen edamame (thawed)

1 medium red bell pepper, cut into matchsticks

1 cup matchstick-cut peeled kohlrabi

Preparation:

Bring a large saucepan of water to a boil. Add spaghetti and cook according to package directions. Reserve 1/4 cup of the water, then drain the pasta and rinse well with cold water.

Whisk the reserved pasta water, peanut butter, shallot, curry paste, ginger, soy sauce, oil and salt in a large bowl. Add the pasta, edamame, bell pepper and kohlrabi; toss well to coat.