Sesame & Chilli Kohlrabi Noodles

_INGREDIENTS:

• 3–4 small kohlrabi or 2 large (or swap for 5 carrots or ½ a white cabbage)
• 2 cloves garlic, minced
• 2.5 cm piece fresh ginger, minced
• 1 Tbsp sesame seeds
• ½ tsp chilli flakes
• 3 Tbsp soy sauce
• 1 Tbsp chopped fresh or dried chives (or 1 finely chopped spring onion)
• 1 tsp sugar (white or brown)
• Salt
• 3 Tbsp neutral oil
• 1 tsp rice wine vinegar or juice of ½ a lime

_{INSTRUCTIONS:}

1. Peel the tough outer skin from the kohlrabi using a vegetable peeler for a smooth surface. Slice into 1.5 cm rounds.
2. Use the peeler to shave the edges of each round into long noodle-like strips. Press firmly for even ribbons and continue until all the kohlrabi is used.
3. In a large heatproof bowl, combine the garlic, ginger, sesame seeds, chilli flakes, soy sauce, chives or spring onion, sugar, and a pinch of salt.
4. Heat the oil in a small pan until very hot. Carefully pour it over the bowl mixture - it will sizzle - then stir well with chopsticks or a wooden spoon.
5. Add the kohlrabi noodles and toss until evenly coated in the dressing.
6. Finish with rice wine vinegar or lime juice. Taste and adjust salt or soy if needed. Serve warm or at room temperature.