Stir Fried Cabbage Noodles Recipes

STIR-FRIED NOODLES WITH CABBAGE

Stir-Fried Noodles with Cabbage image

You can serve this Asian extravaganza as a great main dish, but try it in smaller amounts as a side dish, too.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

1 package (8 oz) dried Chinese noodles
2 teaspoons sesame oil
1/4 cup dry sherry or Progresso™ chicken broth (from 32-oz carton)
2 tablespoons oyster sauce
1 teaspoon sugar
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 garlic clove, crushed
1 tablespoon finely chopped gingerroot
1 cup sliced shiitake mushrooms
4 cups thinly sliced Chinese (napa) cabbage
2 medium carrots, shredded (1 1/2 cups)

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.

Nutrition Facts : Calories 295, Carbohydrate 54 g, Cholesterol 0 mg, Fiber 3 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 470 mg

CHORIZO AND CABBAGE STIR-FRIED NOODLES

Chorizo and Cabbage Stir-Fried Noodles image

Take-out is a luxury, so when you are craving a restaurant meal but want to save money, turn to this chorizo and cabbage stir-fry. It comes together in under 30 minutes and is chock full of vegetables.

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

4 ounces thin rice noodles
2 tablespoons low-sodium soy sauce
1 tablespoon sambal oelek
1 lime, juiced
2 teaspoons toasted sesame oil
2 tablespoons vegetable oil
1 pound fresh Mexican chorizo, casings removed
1 red jalapeno or serrano pepper, seeded and thinly sliced
2 tablespoons finely chopped ginger (from a 1-inch piece)
2 cloves garlic, minced
2 scallions, sliced, white and light green parts separated from dark green parts
Kosher salt and freshly ground black pepper
1/2 head small green cabbage or napa cabbage, thinly sliced (about 2 cups or 6 1/2 ounces)

Steps:

Soak the noodles in a large heatproof bowl of very hot water until softened, about 15 minutes. Drain the noodles and set aside.
Meanwhile, combine the soy sauce, sambal oelek, lime juice and 1 teaspoon of the sesame oil in a small bowl and stir well.
Heat the vegetable oil and the remaining 1 teaspoon sesame oil in a large skillet over medium-high heat. Add the chorizo and cook, breaking it up into small pieces and stirring occasionally with a wooden spoon, until no longer pink in the middle and crispy in some spots, 6 to 7 minutes. Remove the chorizo to a plate with a slotted spoon. Pour off all but 1 tablespoon oil left in the skillet.
Add the jalapenos, ginger, garlic, scallion whites and light green parts, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the vegetables just begin to soften, 1 to 2 minutes. Add the cabbage and cook, stirring frequently, until the cabbage is wilted. Add the noodles, chorizo and sauce to the skillet and cook, stirring and tossing, until everything is well combined, 2 to 3 minutes. Divide among bowls and garnish with the scallion greens.

STIR-FRIED CABBAGE NOODLES

Stir-Fried Cabbage Noodles image

Delicious and easy. Can be served as a main or side dish. I added 1/2 pound of cooked ground pork for a main dish.

Provided by Lorac

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (8 ounce) package dried chinese noodles
2 teaspoons sesame oil
1/4 cup dry sherry or 1/4 cup chicken broth
2 tablespoons oyster sauce
1 teaspoon sugar
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 clove garlic, crushed
1 tablespoon finely chopped ginger
1 cup sliced shiitake mushroom
4 cups thinly sliced Chinese cabbage (napa)
2 medium carrots, shredded

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.

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