Sesame Cabbage Noodles
Prep Time:
15 Minutes
Serves:
4 Servings
Cook Time:
30 Minutes
Author
Krystal Roberts
About the Recipe
If you’ve ever found yourself with an abundance of cabbage, this is one of my favorite ways to use it. Tender sautéed napa cabbage, crispy roasted red cabbage, and chewy noodles come together with garlic, ginger, soy sauce, and sesame oil for a simple, satisfying meal packed with flavor and texture.
Ingredients
Sesame Cabbage Noodles
- 2 tablespoons olive oil, divided
- 1 small napa (Chinese) cabbage, chopped
- ½ small red cabbage, thinly sliced
- 5 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- ¼–½ teaspoon red pepper flakes (optional)
- 1 bunch green onions, sliced, plus more for serving
- 8 oz (225 g) Asian noodles, such as ramen, udon, or soba
- 6 tablespoons soy sauce or tamari
- 3 tablespoons toasted sesame oil
- 2 tablespoons toasted sesame seeds
- Chili oil, for serving (optional)
Linked Recipes
Preparation
Step 1
Preheat the oven to 425°F (220°C).
Step 2
Toss the sliced red cabbage with 1 tablespoon of olive oil and a generous pinch of salt. Spread it onto a baking sheet in an even layer and roast for 20–25 minutes, stirring halfway through, until the edges are crispy and lightly caramelized.
Step 3
Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the garlic, ginger, red pepper flakes, and the white parts of the green onions. Cook for about 1 minute, until fragrant.
Step 4
Add the napa cabbage and sauté for 5–7 minutes, stirring occasionally, until softened. Stir in 1–2 tablespoons of soy sauce and cook for another minute.
Step 5
While the cabbage cooks, prepare the noodles according to the package directions. Drain, rinse briefly under cool water if needed, then toss with the sesame oil and the remaining soy sauce.
Step 6
Add the noodles to the skillet with the sautéed napa cabbage and toss until everything is evenly coated.
Step 7
Fold in the roasted red cabbage, reserving a little for the top if desired.
Step 8
Divide among bowls and garnish with the toasted sesame seeds, remaining green onions, and a drizzle of chili oil, if using.
