Stir Fried Cabbage Noodles Recipes

STIR-FRIED NOODLES WITH CABBAGE

Steps:

• Cook and drain noodles as directed on package. Toss noodles and sesame oil. Mix sherry, oyster sauce, sugar and pepper.
• Heat 12-inch skillet or work over high heat. Add vegetable oil; rotate skillet to coat side.
• Add garlic and gingerroot; stir-fry 30 seconds. Add mushrooms, cabbage and carrots; stir-fry 1 to 2 minutes or until crisp-tender. Stir in sherry mixture. Toss noodles and vegetable mixture, using 2 forks.

SUPER EASY STIR-FRIED CABBAGE

Steps:

• Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.

CABBAGE STIR FRY

Steps:

• Preheat large Dutch oven or skillet on medium heat and swirl 2 tbsp of sesame oil to coat. Add ginger and garlic; sauté for 30 seconds, stirring constantly.
• Add cabbage and carrots, stir; cover and cook for 6 minutes, stirring once.
• In the meanwhile, in a small bowl, combine soy sauce, maple syrup, water, rice vinegar; whisk with a fork and set aside. Also place brown rice noodles in a bowl with boiled water for 3 minutes. Using kitchen scissors cut noodles right in the bowl. Drain and set aside.
• Pour sauce over cabbage and carrots; add noodles. Stir everything well. Top with remaining 1 tbsp sesame seed oil, green onions and red pepper flakes (if you wish). A few more stirs and serve hot.

RICE NOODLE NAPA CABBAGE STIR FRY

Steps:

• Soak the noodles in hot water following the packet instructions. While soaking, keep tossing them to avoid sticking. Drain, rinse with cold water and drain again. Leave aside.
• Heat some vegetable oil in a pan. Finely chop the chillis (better to use gloves) and prepare the garlic and ginger paste by pressing or finely chopping them.
• Add the chillies, garlic and ginger paste. Bring the oil to one side of the pan slightly lifting it with your hand.
• Add the spice mix: five-spice powder, white pepper and chili flakes. Cook til fragrant.
• Roughly chop the cabbage and zucchini and add it to the wok. While stirring keep cooking for 5-7 minutes.
• Add the soy sauce, sesame oil, sriracha, brown sugar and the noodles, stir one last time and you stir fry will be ready to serve.
• For presentation, add some sesame seeds on the top, finely chopped spring onion and for extra spice, chilli flakes.

STIR-FRIED CABBAGE NOODLES

Steps:

• Cook noodles according to package directions, drain and toss with sesame oil.
• Combine sherry, oyster sauce, sugar and pepper in a small dish and set aside.
• In a large skillet, heat oil on high, add garlic and ginger and cook 30 seconds.
• Add mushrooms, cabbage and carrots, stir fry until crisp tender (about 1-2 minutes).
• Stir in sherry mixture, add noodles and toss.

STIR-FRIED NOODLES WITH PORK, CABBAGE, AND GINGER (YAKISOBA)

Steps:

• Heat the oil in a medium-wide nonstick or cast-iron skillet over high heat until the oil shimmers. Add the pork belly, onion, and carrot and cook, stirring frequently, for about 30 seconds. Add the cabbage and cook, stirring, until it wilts slightly and the onion is lightly browned at the edges, about 3 minutes.
• Add the noodles and cook, tossing with tongs, until the noodles are heated through, about 3 minutes. As you toss, gently separate the strands. (If the noodles don't separate easily, add a splash of water to the pan.) Add the sauce and continue to cook, tossing, until thoroughly coated, about 1 minute. Season with more sauce to taste, toss well, and transfer to a bowl. Top with the beni shoga, bonito flakes, and aonori. Eat right away.