noodles and cabbage recipe

Written ByJenny Smyth Posted on
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The Best noodles and cabbage recipe

I’m so excited to share with you my favorite noodles and cabbage recipe. This dish has been a staple in our household for years, and it’s perfect for any occasion. Whether you’re looking for a quick and easy weeknight dinner or a delicious side dish for a family gathering, this recipe is sure to please. I first discovered this recipe while browsing through a cookbook at my local library.

The simplicity of the ingredients and the ease of preparation caught my eye, and I was eager to give it a try. I made it for my family that night, and we all fell in love with the flavors and textures of the dish. Since then, it’s become a regular in our meal planning rotation, and I’ve even made it for potlucks and other gatherings. My kids love helping me in the kitchen, especially when we get to stir-fry the cabbage and noodles together.

They have so much fun watching the ingredients come together to create this tasty dish. My husband is also a big fan of this recipe, as it’s one of the few dishes he’ll actually help me cook (he’s not too fond of getting his hands dirty in the kitchen). This recipe has become a staple in our household because it’s so easy to make and customize to our tastes. We like to add different seasonings and spices to give it an extra boost of flavor.

Sometimes we’ll add some sliced meat or tofu to make it more substantial. The possibilities are endless! One of the best things about this recipe is that it’s incredibly healthy. The cabbage provides a good dose of vitamins C and K, while the noodles offer complex carbohydrates for sustained energy.

It’s also super versatile – you can serve it as a main course, side dish, or even as a base for a fun stir-fry. We love having friends over for dinner parties, and this recipe is always a crowd-pleaser. It’s easy to scale up or down depending on your needs, making it perfect for both small family gatherings or large events. So go ahead, give this recipe a try – I promise you won’t be disappointed!

Cabbage and Noodle Stir-Fry

4.9 from 1339 votes

A quick and satisfying stir-fry that combines tender noodles with crisp cabbage in a savory sauce. This dish is perfect for a weeknight dinner and can be customized with your favorite vegetables or protein.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Stir-Fry

8 oz dried egg noodles or ramen noodles
2 tablespoons vegetable oil
1 small onion, thinly sliced
3 cloves garlic, minced
1 small head green cabbage, thinly shredded (about 4 cups)
1 large carrot, julienned
2 green onions, sliced for garnish

For the Sauce

3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon ground white pepper
1/4 cup chicken or vegetable broth

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the noodles and cook according to package directions until al dente, usually 3 to 5 minutes, then drain in a colander and rinse with cold water to stop the cooking.
Set aside.
3While the noodles cook, prepare the sauce by whisking together the soy sauce, oyster sauce, sesame oil, sugar, white pepper, and broth in a small bowl until the sugar dissolves.
4Set the sauce aside.
5Heat the vegetable oil in a large wok or skillet over high heat until it shimmers.
6Add the sliced onion and cook, stirring constantly, for 2 minutes until it softens and becomes translucent.
7Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
8Then add the shredded cabbage and julienned carrot, and stir-fry for 3 to 4 minutes until the cabbage wilts and turns bright green but still retains some crunch.
9Add the cooked noodles to the wok and pour the sauce over everything.
10Toss and stir-fry for 2 to 3 minutes until the noodles are heated through and evenly coated with the sauce, and the vegetables are tender-crisp.
11Remove the wok from the heat and garnish with sliced green onions.
12Serve immediately while hot.

🔧Equipment

Large pot
Colander
Large wok or skillet
Wooden spoon or spatula
Measuring spoons
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 30mg🧂Sodium: 800mg🌾Total Carbs: 50g🥦Dietary Fiber: 6g🍬Sugars: 8g🥩Protein: 10g

📝Notes

For added protein, toss in 8 oz of cooked chicken, shrimp, or tofu with the noodles. You can also substitute the cabbage with a bag of coleslaw mix for convenience. Adjust the soy sauce to taste if you prefer a less salty dish.

This noodles and cabbage recipe has become an essential part of our meal planning routine – we love its ease of preparation, versatility, and health benefits!

When storing leftovers, make sure to keep them in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

To reheat refrigerated noodles safely without them becoming mushy due to moisture buildup.

❓ Frequently Asked Questions About Cabbage and Noodle Stir-Fry

Q: What type of noodles should I use?

You can use either thin or thick noodles – whatever your preference! For this recipe, I like to use thin noodles as they cook quickly and help prevent the dish from becoming too soggy.

Q: Can I add other vegetables besides cabbage?

Yes! Feel free to experiment with different vegetables like carrots, bell peppers, or mushrooms to create your own unique flavor combinations.

Q: How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Q: Can I reheat noodles after they’ve been refrigerated?

No – when reheating refrigerated noodles, they may become mushy due to moisture buildup.

Q: What if I don’t have any sesame oil?

No worries! You can substitute with vegetable oil or another neutral-tasting oil if you don’t have sesame oil on hand.

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