1 / 1
Spicy Stir-Fried Cabbage Noodles
When you're craving noodles but want something lighter, these spicy cabbage ribbons hit the spot. Slicing white cabbage into thin strips creates a fantastic pasta substitute that cooks directly in the pan, saving you the trouble of boiling water. A savory mix of red onion, carrots, and garlic builds a fragrant base, while Chinese crispy chili oil coats the tender vegetables with a bold, fiery kick. It's a fast, satisfying lunch or dinner that doesn't skimp on flavor.
Equipment
- Wok
- Skillet
- Stovetop
Ingredients
- ⅛ white cabbage, cut into strips
- ½ red onion, cut into wedges
- 1 carrot, cut into matchsticks
- 1 spring onion, roughly chopped
- 1 garlic clove, sliced
- 1 tbsp Chinese crispy chilli sauce in oil, plus 1 tsp to garnish
Instructions
- 1Season the cabbage strips with salt and black pepper. Heat a splash of sesame oil and a splash of water in a pan over medium heat. Add the seasoned cabbage and cook for 3 to 5 minutes until the strips become tender. The water creates steam, which helps the thick cabbage soften quickly without burning.
- 2Toss the red onion wedges, carrot matchsticks, chopped spring onion, and sliced garlic into the pan. Continue cooking for another 3 to 5 minutes until the vegetables soften. Stir in the crispy chili sauce to coat the mixture evenly, then transfer to a bowl and garnish with an extra spoonful of chili sauce.
Notes
- Prep: Slice the cabbage as thinly as possible so it mimics the texture of real noodles.
- Swap: If you don't have Chinese crispy chili oil, use a mix of regular chili oil and a pinch of red pepper flakes.
- Additions: Toss in some cooked shrimp, tofu, or shredded rotisserie chicken at the end for a more filling meal.
Recipe Details
About the Author
