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Cabbage Noodle Stir-Fry

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients
  

  • Stir-Fry:
  • 8 oz noodles lo mein, ramen, spaghetti, or rice noodles
  • 2 tablespoons vegetable oil divided
  • 4 cups green cabbage shredded
  • 1 large carrot julienned
  • 1 red bell pepper thinly sliced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 3 green onions sliced (whites and greens separated)
  • Salt for noodle water
  • Sauce:
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce or hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • ½ teaspoon red pepper flakes optional
  • 2 tablespoons water
  • Garnish:
  • Sesame seeds
  • Extra green onions
  • Lime wedges optional

Instructions
 

  • Cook noodles until al dente. Drain. Rinse under cold water. Toss with 1 teaspoon oil. Set aside.
  • Whisk soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, red pepper flakes, and water. Set aside.
  • Shred cabbage, julienne carrot, slice bell pepper. Mince garlic and ginger. Slice green onions, separating whites and greens.
  • Heat 1 tablespoon oil in wok over high heat.
  • Add cabbage, carrot, and bell pepper. Stir-fry 3 to 4 minutes until tender-crisp.
  • Transfer vegetables to plate.
  • Add remaining 1 tablespoon oil to wok.
  • Add garlic, ginger, and white parts of green onions. Stir-fry 30 seconds.
  • Add noodles. Toss to coat with aromatics.
  • Return vegetables to wok. Add sauce.
  • Toss together over high heat 2 to 3 minutes until evenly coated and heated through.
  • Taste. Adjust seasoning if needed.
  • Remove from heat. Stir in green parts of green onions.
  • Transfer to bowls. Garnish with sesame seeds, green onions, and lime wedges.
  • Serve hot immediately.

Notes

  • Cook noodles al dente for best texture
  • Use high heat for proper stir-fry
  • Prep everything before starting to cook
  • Do not overcrowd pan — cook in batches if needed
  • Add sauce at end to prevent burning
  • Toss constantly for even cooking
  • Serve immediately — noodles absorb sauce as they sit
  • Any Asian noodles work
  • Add protein like chicken, shrimp, or tofu for complete meal
  • Store leftovers up to 3 days