This Carrot and Cabbage Noodle Stir Fry is simple and speedy way to brighten up your plate! Choose your favorite gluten free noodles to mix into a heap of stir-fried vegetables then toss in the sweet and savory sauce. It’s a delicious dish made with simple ingredients, prepared in under 30 minutes!

How to Make It:

This recipe breaks down into 3 mains components:

1. Noodles: Do this first so they’re ready when you need them.
2. Stir fry sauce: Whisk and set aside.
3. Stir fry veggies: Start while the noodles are boiling.

Recipe Notes & Tips:

• Mise en Place: To make sure everything flows together quickly and easily, gather and prep everything before you turn on the stove top.
• Soba Noodles: Make sure to drain then rinse the freshly cooked noodles in cold water. This helps wash away the excess starch and prevents the noodles from clumping together.
• Stir Often: Stir frying as a method requires cooking on a high (or in this case, medium-high) heat which is why food cooks so fast. This means you need to keep things moving in the pan to keep it from burning.
• Pan Size: Make sure to use a large frying pan or skillet to comfortably fit the veggies before they cook down and the noodles when you’re ready to mix it all together.

Substitutions and Additions

Substitute:

Add

• Nuts: I like adding a handful of chopped, salted peanuts for a bit more crunch. Cashews are another good shout.
• Extra Veggies: Clean out your fridge and use up whatever spare bits and pieces of leftover veggies you have hanging around. Red bell peppers, snap peas and mushrooms are all great here.
• Sauce: Add 1-2 tsp: fish sauce for a bright, salty flavor or oyster sauce a sweet and salty flavor.

More Delicious Stir Fries:

• Peanut Chicken Stir Fry
• Beef And Cabbage Stir Fry
• Cashew & King Prawn Stir Fry
• Chicken With Ginger And Spring Onion
• Garlic & Chili Sautéed Kale With Toasted Cashews
• Thai Basil Beef (Pad Gra Prow)
• Five Spice Shrimp & Vegetable Stir Fry

Enjoy!

Let me know if you try this Cabbage Stir Fry recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!

Yield: 6 servings

Carrot and Cabbage Noodle Stir Fry

5.0 Stars (3 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

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This Carrot and Cabbage Noodle Stir Fry is simple and speedy way to brighten up your plate with crunchy carrot and shredded cabbage.

Ingredients

Sauce

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• 1/4 cup gluten free soy sauce or tamari (60ml)
• 2 tbsp water (30ml)
• 2 tbsp rice vinegar (30ml)
• 1 tbsp sesame oil (15ml)
• 2 tsp sugar
• 2 tsp toasted sesame seeds, optional

Noodles

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• 8 oz gluten free soba noodles
• 1-2 tbsp cooking oil
• 1 medium white or yellow onion, diced
• 1 large carrot, cut into matchsticks
• 1 tbsp fresh ginger, grated
• 2 cloves fresh garlic, minced
• 1 lb red or green cabbage (or both), thinly sliced or shredded (450g)

Optional Toppings and Additions

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• handful of cilantro, optional
• green onions, optional
• chopped peanuts or cashews
• toasted sesame seeds

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Sauce: Combine all the sauce ingredients together in a small bowl or cup. whisk until the sugar dissolves then set aside.
2. Noodles: Cook noodles according to package directions. Usually this involves adding them to salted, boiled water and cooking about 5-7 minutes. Once cooked, pour the noodles into a colander and run under cold water to remove the starch and make the noodles less sticky. Use your hands to gently loosen up the noodles so it doesn't stick in one big clump. Set aside.
3. Stir Fry: Add oil to a large skillet or frying pan (choose a pan with a fitted lid) and warm over a medium-high heat. Add onion and carrot. Cook for 3-4 minutes then add garlic and ginger. Cook another 30-60 seconds.
4. Cabbage: Stir in the shredded cabbage along with 4 tbsp (1/4 cup) of the sauce. Stir another 4-5 minutes. Reduce to a medium heat and cover with a fitted lid to trap the steam. Cook another 5 minutes minutes or until the cabbage has softened, but still have a bite to them.
5. Combine: Add the drained noodles to the pan along with the remaining sauce. Use a pair of tongs or a couple of spoons to toss everything together until fully combined. Turn off the heat.
6. Optional Additions: Add spring onion, chopped cilantro, peanuts, cashews and/or more sesame seeds if desired and enjoy warm or cold.
7. Leftovers: Cool completely then store in an airtight container in the fridge up to 3 days.

Notes

• Make sure to rinse the noodles after boiling them to remove excess starch/prevent them from sticking together too much.

Nutrition Information:

Yield:

6

Serving Size:

about 1.5 heaping cups
Amount Per Serving: Calories: 237Total Fat: 7gSaturated Fat: 1gUnsaturated Fat: 4gCarbohydrates: 39gFiber: 3gSugar: 7gProtein: 3g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Mains Cuisine: Asian