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Asian Cabbage Noodle Stir Fry Recipe

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4.1 from 6 reviews

This Asian Cabbage Noodle Stir Fry is a vibrant, flavorful dish featuring tender green cabbage, sautéed vegetables, and gluten-free noodles tossed in a tangy, slightly sweet tamari-based sauce with hints of garlic, ginger, and chili. Perfect for a quick and healthy weeknight dinner, it combines crisp textures and bold flavors for a satisfying vegetarian meal.

Ingredients

Vegetables

  • 1 cup yellow onions, fine dice
  • 1 medium carrot, julienne sliced
  • 1 red bell pepper, julienne sliced
  • 5 cups shredded green cabbage
  • Sliced green onions (for garnish)

Sauce

  • 2 Tablespoons minced garlic
  • 1 Tablespoon minced ginger
  • ¼ cup reduced-sodium tamari
  • ¼ cup organic maple syrup
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon tahini
  • 1 Tablespoon tomato paste
  • ½ teaspoon chili garlic sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 Tablespoons dried minced onions
  • 1 teaspoon cornstarch or arrowroot powder

Carbohydrates & Garnishes

  • 6 to 8 oz. gluten-free thin spaghetti or noodles of choice
  • Red pepper flakes (for garnish)
  • Toasted sesame seeds (for garnish)

Instructions

  1. Cook the Noodles: Fill a large stock pot with water, add some sea salt, and bring to a boil. Add the pasta and stir occasionally to prevent sticking. Boil until al dente, then drain. Rinse the noodles with cold water to remove excess starch, shake well, and set aside.
  2. Prepare the Sauce: In a bowl, combine all the sauce ingredients including tamari, maple syrup, rice vinegar, tahini, tomato paste, chili garlic sauce, garlic powder, onion powder, dried minced onions, and cornstarch, mixing well. Set the sauce aside.
  3. Sauté the Vegetables: In a large ceramic or enamel-lined skillet, Dutch oven, or non-stick skillet, heat some oil over medium-high heat. Add the finely diced onions, julienned carrot, and red bell pepper. Sauté for 7 to 9 minutes until softened. Reduce heat to medium, then add minced garlic and ginger and stir constantly for one minute until fragrant.
  4. Cook the Cabbage: Add shredded cabbage and ¼ cup water to the skillet. Water sauté or steam the cabbage until it wilts and reaches your desired tenderness.
  5. Add and Thicken Sauce: Pour the prepared sauce mixture into the skillet, stirring to incorporate. Bring the mixture to a boil, then lower to a simmer and cook for 2 minutes to thicken the sauce.
  6. Combine Noodles and Finish: Add the cooked noodles to the skillet and stir thoroughly to coat them with the sauce. Heat through for about 3 minutes, then remove from heat. Allow the dish to rest a few minutes so the flavors can meld together.
  7. Garnish and Serve: Top the stir fry with sliced green onions, red pepper flakes, and toasted sesame seeds before serving.

Notes

  • Use gluten-free pasta to keep this dish gluten-free.
  • The chili garlic sauce adds heat, but adjust the amount to your spice preference.
  • Water sautéing cabbage is a great low-oil option, but you can also use a small amount of oil if preferred.
  • Leftovers keep well refrigerated for up to 3 days.
  • If tahini is unavailable, a small amount of peanut butter can be a substitute, though it will alter flavor slightly.

Find it online: https://marthatasty.com/asian-cabbage-noodle-stir-fry-recipe/