Asian Style Cabbage & Noodles

Asian Style Cabbage & Noodles

Are you a fan of cabbage? If you think it’s bland or not sure what to do with it, then this recipe is for you! Cabbage becomes subtly sweet when sautéed and still retains its delicious crunch (if you don’t over cook it!) Paired with carrots, green onions and chewy ramen noodles, makes for a wonderfully textured dish. Everything is cooked in a simple but very flavorful sauce creating one easy and satisfying meal. It’s perfect on it’s own but feel free to add in a plant protein like tofu.

Serves 4

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Ingredients

2 packages (160g) Ramen Noodles
1 small head (about 1 lb) Green Cabbage shredded
2 medium (135g) Carrots julienned
4 Green Onions sliced thin (white & green parts divided)
4 cloves of Garlic minced
2” knob of Ginger, peeled & sliced thin
1 1/2 Tbsp (23g) Toasted Sesame Oil
Salt & Pepper to taste
Sesame seeds for garnish

Sauce
2 Tbsp (30ml) Soy Sauce
2 Tbsp (30ml) Rice Vinegar
1 Tbsp (15g) Miso Paste
2 tsp (10ml) Toasted Sesame Oil
1-2 tsp (5-10g) Chili Crisp or to taste
1/2 -1 Tbsp Vegan Honey or Maple Syrup
Salt & Pepper to taste

Directions

1. Make the sauce by adding all of the ingredients together into a bowl or measuring cup. Mix until fully incorporated and set aside.

2.Heat the toasted sesame oil in a large skillet on medium heat. Add in the ginger and cook until it becomes fragrant, about 2-4 minutes.

3. Add in the sliced cabbage and sauté for 5-7 minutes stirring occasionally.

4. Cook the ramen noodles according to package directions and set aside.

5. Add in the carrots and white parts of the green onions. Mix well and continuing cooking for 3-5 minutes. Add in the garlic and cook for another 2 minutes,

6. Add the cooked ramen noodles to the cabbage mixture and pour over the sauce. Mix until well incorporated. Cook until heated through.

7. Garnish with green parts of the onions and sesame seeds before serving.