Sweet and Sour Cabbage Noodle Stir Fry! We are all for veggies and noodles in a dreamy sauce, and this dish totally delivers.
Loaded with delicious flavor, this Sweet and Sour Cabbage Noodle Stir Fry is a fun noodle dish that the whole family will enjoy. Humble cabbage and tender noodles are coated in a yummy Asian sauce that features sweet and sour umami goodness! You’ll want to keep this one on repeat!
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
This dish is the best of both worlds, love me some cabbage and noodles, then couple that with a great Asian sauce and you have the makings of a great dish!
You gotta give this one a try!
Tips for Success:
- Flavor Profile: This Asian Sweet and Sour Cabbage Noodles dish has a light, yet still flavorful Asian sweet and sour profile. We made this specifically for Readers who requested a lighter flavor profile for their children to enjoy.
- Pineapple Chunks: We used canned pineapple in 100% pineapple juice, you can use fresh pineapple as well, just make sure the pineapple is very sweet.
- Pasta Amount: The key here is what type of noodles you use. If you use very thin Asian brown rice noodles, then do not go over 6 ounces. If you use thin spaghetti, then don’t go over 8 ounces. The noodles really drink up the sauce. If you use more than the recommended amount, you could end up with a dry dish.
- Shredded Cabbage: We used about ½ head of a medium cabbage. We shredded the cabbage by cutting it into very thin long strips. You can use a slaw mix, but the experience is a little different. There is just something about those thin long strips of cabbage mixed in with the thin spaghetti that really works. Make sure you pick out any tough pieces and thicker veins.
- Cabbage tenderness: Cutting the cabbage into thin strips allows the cabbage to cook faster. We enjoyed a tender crisp cabbage. If you do not like cabbage with a tiny bit of crunch to it, then this recipe is not for you. Placing the lid on the pan when you add the shredded cabbage and water enhances the cooking process.
- Julienne Carrots: We used a vegetable julienne peeler to cut the carrots into long thin strips, then cut those into small pieces. We used grated carrots in previous kitchen tests, and while grated carrots work perfectly in this recipe, we really enjoyed the texture of the julienne peeled carrots. We suggest grated or julienned carrots. For those interested, we used a Kuhn Rikon Julienne Peeler.
- Optional Add-In Veggies: You can easily add peas, edamame, sugar snap peas, mushrooms, chickpeas, etc. Just don’t add too much or the sauce will not be able to effectively cover all the ingredients.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container. Reheating can be done on the stovetop or in the microwave.
This dish can be frozen.
Pantry Products Used:
- Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
- Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also use chickpea miso for a soy free version.
- Molasses: We used Grandma’s Unsulfured Original Molasses. Feel free to use your favorite molasses.
- Pineapple Chunks: We used a 20 oz. can Dole Pineapple Tidbits in 100% pineapple juice.
Kitchen Products Used:
- Large ceramic/enamel lined Dutch oven, skillet, or similar large stock pot
- Stock pot to boil the pasta
Loaded with delicious flavor, this Sweet and Sour Cabbage Noodle Stir Fry is a fun noodle dish that the whole family will enjoy.
- 1 cup yellow onions, fine dice
- 1 medium carrot, julienne sliced *
- 1 red bell pepper, julienne sliced
- 1 Tablespoons minced garlic
- 2 teaspoons minced ginger
- 5 cups shredded green cabbage *
- ¼ cup water
- ½ cup pineapple chunks *
- ¼ cup reduced-sodium tamari *
- 2 Tablespoons pure maple syrup
- 1 Tablespoon rice vinegar
- 2 Tablespoons distilled white vinegar
- 1 Tablespoon tahini
- ½ teaspoon molasses
- 1 Tablespoon miso *
- 1 Tablespoon tomato paste
- ½ teaspoon dried ground mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried minced onions
- ½ teaspoon cornstarch (or arrowroot powder)
- 6 to 8 oz. thin spaghetti (of choice)
- Sliced green onions
- Red pepper flakes
- Toasted sesame seeds
- Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the thin spaghetti. Stir occasionally to prevent sticking. Boil the pasta until el dente, drain, rinse with cold water to remove any excess starch, shake well, set aside.
- Place the Sauce Ingredients (except the cornstarch) in a high-speed blender. Blend on high for one minute, scraping down the sides halfway until smooth and emulsified. Taste test, then add the cornstarch, blend for a few seconds to incorporate, set aside.
- In a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, add the onions, carrots, and red bell peppers, sauté over medium-high heat for 7 to 9 minutes to soften, then lower the heat to medium, add the minced garlic and ginger, sauté, stir constantly over for one minute.
- Then add the shredded cabbage and ¼ cup water, then water sauté/steam until the cabbage wilts and reaches the desired tenderness.
- Add the Sauce Mixture to the skillet, stir to incorporate and thicken the sauce, bring the mixture to a boil, then immediately lower to a simmer. Simmer for 2 minutes.
- Add in the cooked noodles, stir well to coat the noodles, heat through – about 3 minutes, then remove from the stove and allow the flavors to marry for a few minutes. Top with sliced green onions, red pepper flakes, and toasted sesame seeds.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
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