Asian Cabbage Noodle Stir Fry - Monkey and Me Kitchen Adventures (2024)

Ingredients

Scale

Base Ingredients:

• 1 cup yellow onions, fine dice
• 1 medium carrot, julienne sliced *
• 1 red bell pepper, julienne sliced
• 2 Tablespoons minced garlic
• 1 Tablespoon minced ginger
• 5 cups shredded green cabbage *

Sauce Ingredients:

• ¼ cup reduced-sodium tamari *
• ¼ cup organic maple syrup
• 1 Tablespoon rice vinegar
• 1 Tablespoon tahini
• 1 Tablespoon tomato paste
• ½ teaspoon chili garlic sauce *
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons dried minced onions
• 1 teaspoon cornstarch (or arrowroot powder)

Other Ingredients:

• 6 to 8 oz. GFthin spaghetti (or pasta/noodles of choice)

Optional Toppings:

• Sliced green onions
• Red pepper flakes
• Toasted sesame seeds

Cook ModePrevent your screen from going dark

1. Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the pasta. Stir occasionally to prevent sticking. Boil the pasta until el dente, drain, rinse with cold water to remove any excess starch, shake well, set aside.
2. Place the Sauce Ingredients in a bowl, mix well, set aside.
3. In a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, add the finely diced onions, grated carrot, and julienned red bell peppers, sauté over medium-high heat for 7 to 9 minutes to soften, then lower the heat to medium, add the minced garlic and ginger, sauté, stir constantly over for one minute.
4. Then add the shredded cabbage and ¼ cup water, then water sauté/steam until the cabbage wilts and reaches the desired tenderness.
5. Add the Sauce Mixture to the skillet, stir to incorporate and thicken the sauce, bring the mixture to a boil, then immediately lower to a simmer. Simmer for 2 minutes.
6. Add in the cooked noodles, stir well to coat the noodles, heat through – about 3 minutes, then remove from the stove and allow the flavors to marry for a few minutes. Top with sliced green onions, red pepper flakes, and toasted sesame seeds.

*TIPS for Success:

• Pasta Amount: The key here is what type of noodles you use. If you use very thin Asian brown rice noodles, then do not go over 6 ounces. If you use thin spaghetti, then don’t go over 8 ounces. The noodles really drink up the sauce. If you use more than the recommended amount, you could end up with a dry dish.
• Shredded Cabbage: We used about ½ head of a medium cabbage. We shredded the cabbage by cutting it into very thin long strips. You can use a slaw mix, but the experience is a little different. There is just something about those thin long strips of cabbage mixed in with the thin spaghetti that really works. Make sure you pick out any tough pieces and thicker veins.
• Cabbage tenderness: Cutting the cabbage into thin strips allows the cabbage to cook faster. We enjoyed a tender crisp cabbage. Once cabbage is cooked to your tender preference, the dish comes together pretty quickly so make sure that you have the cabbage cooked enough to your liking. Additionally, placing the lid on the pan when you add the shredded cabbage and water enhances the cooking process.
• Julienne Carrots: We used a vegetable julienne peeler to cut the carrots into long thin strips, then cut those into small pieces. We used grated carrots in previous kitchen tests, and while grated carrots work perfectly in this recipe, we really enjoyed the texture of the julienne peeled carrots. We suggest grated or julienned carrots. For those interested, we used a Kuhn Rikon Julienne Peeler.
• Optional Add-In Veggies: You can totally add peas, edamame, mushrooms, chickpeas, etc. Just don’t add too much or the sauce will not be able to effectively cover all the ingredients.

*Notes Continued:

*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Chili Garlic Sauce: We used Huy Fong Foods Chili Garlic Sauce. This brand does have a small amount of sugar. However, this brand is generally accepted by the WFPB community.

*Serving: 4

*Storage: Refrigerate and use within 5 days.