Add all of ingredients for the peanut sauce to a bowl, starting with 3 tablespoons of tamari. Whisk until smooth. Taste the peanut sauce and add more tamari for saltiness, maple syrup for sweetness, or lime juice for tanginess. Set aside.

Set a large pot of water to boil. While the water comes to a boil, peel the kohlrabi then cut it into 1/4 or 1/2-inch cubes. Thinly slice the scallions and chop the roasted peanuts. Finely chop the cilantro and thinly slice the chili peppers if you’re using them.

Once the water is boiling, Cook the udon and the shelled edamame according to the package instructions. To keep if easy, cook them together. Drain, then toss the cooked udon and edamame with the chopped kohlrabi and about half of the peanut sauce. Taste, then add more peanut sauce as needed. Garnish each bowl with scallions, peanuts, cilantro, and chili pepper if using.

Leftovers can be stored in an airtight container in the fridge and enjoyed within 3 days. I recommend eating leftovers chilled rather than trying to re-heat them. If you plan on having leftovers, I recommend keeping the noodles and peanut sauce separate until you’re ready to make a bowl.