Here’s a simple recipe for Cabbage Noodles—a light, versatile dish where shredded cabbage is stir-fried with noodles and flavorful seasonings. It can be vegetarian or include meat or seafood.
Ingredients (Serves 2–3)
- 200 g (7 oz) noodles (egg noodles, rice noodles, or spaghetti)
- 2 cups shredded cabbage
- 1 small carrot, julienned (optional)
- 1 small onion, thinly sliced
- 2–3 cloves garlic, minced
- 2–3 tbsp soy sauce
- 1 tbsp sesame oil or vegetable oil
- 1 tsp ginger, minced or grated (optional)
- Salt and pepper, to taste
- Optional: cooked chicken, shrimp, or tofu
Instructions
1. Cook the Noodles
- Cook noodles according to package instructions.
- Drain and set aside, tossing with a little oil to prevent sticking.
2. Stir-Fry the Vegetables
- Heat oil in a large pan or wok over medium-high heat.
- Add onion, garlic, and ginger; sauté for 1–2 minutes until fragrant.
- Add shredded cabbage and carrot, stir-fry 3–4 minutes until slightly tender but still crisp.
3. Combine with Noodles
- Add the cooked noodles to the pan.
- Pour soy sauce over and toss everything together.
- Cook 2–3 minutes until noodles are heated through and coated with sauce.
- Season with salt and pepper to taste.
4. Serve
- Serve hot, garnished with sesame seeds, chopped spring onions, or fresh cilantro.
- Optional: drizzle with a little extra sesame oil or sriracha for spice.
Tips
- Protein: Add pre-cooked chicken, shrimp, or tofu to make it a complete meal.
- Crunch: Keep cabbage slightly crunchy for texture.
- Flavor variations: Add a splash of rice vinegar, hoisin sauce, or oyster sauce for more depth.
- Quick version: Use pre-shredded cabbage and pre-cooked noodles to reduce cooking time to under 15 minutes.
If you want, I can also give a low-carb version using just cabbage “noodles” (no pasta) stir-fried with garlic and soy sauce—great as a light, keto-friendly dish.
Do you want me to provide that version?
