To prep the kohlrabi you need to wash the outside, removing any dirt. Cut off the top and bottom, removing 1 cm to give you a sturdy base when removing the rest of the skin. Cut the thick green skin off using a knife. Cut thin slices off the sides of the kohlrabi, working your way around the vegetable, as it has a hard core. Once you have cut these slices you can julienne into long thin slithers which will cook quickly in the high heat of the wok.
Peel the carrots and cut in the same size and shape of the kohlrabi to match its cooking time. Cut the broccoli into smaller trees and chop the spring onions as thin as possible, then set aside.
Lightly roast the cashews on a low heat in a pan, season and set aside.
Mince garlic, ginger and chop chilli - as fine as possible - all ready to fry off in the wok.
Bring a pan of seasoned water to the boil ready to cook off your egg noodles. This will only take a short amount of time - around 2 minutes. Once these are cooked, drain off and drizzle with a light amount of olive oil to prevent sticking.
You are now ready to stir fry! Add your sesame oil to a wok and heat, add your garlic, ginger and chilli and lightly cook off before adding your soy sauce and honey.
Add your vegetables and toss around in the pan to allow all the flavours to infuse together. Add the egg noodles and once again toss or stir to get a nice combination of everything. Once the vegetables have slightly softened, but still have some bite remaining, you may remove from the heat.
Divide equally into bowls, and top with your toasted cashews to garnish.