Chinese cabbage noodle stir fryChinese-Cabbage-Stir-Fry-2


  • ¼ cup reduced sodium soy sauce
  • ¼ cup rice vinegar
  • 1 tbsp each: chili paste, sesame oil, and brown sugar
  • ¼ cup water
  • 1½ tsp corn starch
Stir Fry
  • 1 small bunch green onions, divided and minced
  • 1 tbsp minced ginger
  • 3 garlic cloves, minced
  • Splash olive oil
  • 170g noodles (ramen, lo mein, or wide rice noodles)
  • 5 cups roughly chopped green cabbage (1/2 a small head)
  • 2 cups shredded carrots


  • Mix together the soy sauce, rice vinegar, chili paste, sesame oil, and brown sugar. In another small container, whisk together the water and corn starch. Pour the corn starch slurry into the sauce and whisk to combine.
  • Cut the root off the green onions. Mince the white and light green part of the onion, set aside. Slice the green tops, and set aside.
  • Cook noodles according to package directions. Rinse under water to keep the noodles from sticking together.
  • Meanwhile, in a large skillet over medium heat, combine a splash of olive oil with the ginger, garlic, and minced white and light green parts of the green onions. Cook until fragrant and starting to brown, 1-2 minutes.
  • Mix in cabbage and carrots. Cook another 2-4 minutes, or until the veggies are tender crisp.
  • Stir in cooked noodles.
  • Give the sauce another whisk to lift any settled corn starch. Poor into the skillet and stir to combine. Cook 2-3 minutes or until the sauce is thickened and the cornstarch is cooked.
  • Divide the noodle stir fry among 4 plates, and top with the sliced green onions. Serve.