This vegetarian noodle stir fry has all things good such as ginger, garlic, cabbage, peppers and tofu.
We love stir-fry noodles at Asian restaurants, but it’s nice once in a while to have a homemade version. The best part of this homemade noodle stir fry is that it’s easier to make than one might think.
About the recipe
I like to buy fresh ramen noodles from the produce isle, these are fresh tasting, soft and just need microwaving for a minute or two before adding them to the veggies. Then saute cabbage with ginger and garlic, season with soy sauce and brown sugar and you get the most delicious stir fry noodles that are healthy and delicious!
Noodles and Cabbage Stir Fry
makes 4-6 servings
- 1 bag fresh ramen noodles, or yaki soba Japanese style noodles
- 6 cups shredded cabbage
- 1 bell pepper finely cut
- 1 box extra firm tofu drained and cut into small cubes
- 6 cloves garlic crushed
- 1 tsp minced ginger
- 6 tbsp soy sauce
- 1 tbsp brown sugar
- Red chili flakes or whole red dried chilies
- Salt to taste
- Drain and cut tofu into cubes and sauté in 1 tsp oil for 5-10 minutes until tofu is slightly browned. Set aside.
- In a large pan heat 2 tbsp oil. Add crushed garlic and ginger and sauté until slightly browned. Add red chili flakes, shredded cabbage and peppers and mix into the garlic ginger and cook on high heat until cabbage is wilted and peppers are tender – about 5 minutes.
- Next add the cooked tofu, soy sauce, brown sugar, pinch of salt and continue cooking everything together for 2 minutes.
- Microwave fresh noodles for a minute or two to loosen them then add to the veggies. Warm through for 5 more minutes. It’s ready!
- Garnish with fresh cilantro and serve warm.
Cook’s Notes: Pop some frozen spring rolls in the oven, and all you need is a glass of wine to go with this Asian inspired noodle meal.