Thai Curry Cabbage Noodle Stir Fry! We are sailing into flavor town with this bold and delicious noodle dish.
Healthy, satisfying, and packed with nourishing plant goodness, this bold, oil-free Thai Curry Cabbage Noodle Stir Fry is noodle heaven with a delicious twist. Carbolicious noodles and nutritious cabbage make the perfect pairing in this Thai curry dish. Completely delectable and full of sweet and sour punches that carry this dream dish all the way to the finish line. Your family will want this dish 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!
Thai Curry Cabbage Noodle Stir Fry, noodley goodness that had us jumping for joy all around the kitchen. If you loved our Asian Cabbage Noodle Stir Fry, then you are going to love this one too! It so tasty and completely delicious!
Tips for Success:
- 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.
- Thinly Sliced Cabbage: We used about ½ head of a medium cabbage. We sliced 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 hint of crunch to it, then this recipe is not for you. Placing the lid on the pan when you add the sliced cabbage along with the vegetable broth enhances the cooking process.
- Stir Fry Veggies: You can pretty much use just about any stir fry veggies that you enjoy.
- Frozen Veggies versus Fresh Veggies: You can use either frozen or fresh. If using fresh, make sure the veggies reach the desired tenderness in Step 4 before adding the sauce. We used frozen for convenience.
- Optional Add-In Veggies: You can also add peas, edamame, mushrooms, chickpeas, etc. if you wish. 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; however, it is best served immediately after making. If frozen, for best results, thaw overnight in the refrigerator before reheating.
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.
- Broccoli Stir-Fry: We used Birds Eye Broccoli Stir-Fry which consists of broccoli, carrots, onions, mushrooms, red peppers, water chestnuts and celery.
- Chili Garlic Sauce: We used Huy Fong Foods Chili Garlic Sauce. This brand does have a small amount of sugar. However, this brand is generally accepted by the WFPB community.
- Red Curry Paste: We used Thai Kitchen Red Curry Paste.
Kitchen Products Used:
- Large ceramic/enamel lined Dutch oven, skillet, or similar large stock pot (tight fitting lid is optional)
- Stock pot to boil the pasta
We certainly hope you give this deliciousness a try.Print
Healthy, satisfying, and packed with nourishing plant goodness, this bold, oil-free Thai Curry Cabbage Noodle Stir Fry is noodle heaven with a delicious twist.
- 5 cups thinly sliced green cabbage *
- ¼ cup low-sodium vegetable broth *
- 1 – [ 14.4. oz package ] frozen broccoli stir fry
- 2 Tablespoons Thai red curry paste *
- ¼ cup reduced-sodium tamari *
- ¼ cup organic maple syrup
- 1 Tablespoon rice vinegar
- 3 Tablespoons low-sodium vegetable broth *
- 2 Tablespoon unsweetened peanut butter
- ½ teaspoon chili garlic sauce *
- 2 Tablespoons minced garlic
- 1 Tablespoon minced ginger
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- 1 teaspoon cornstarch (or arrowroot powder)
- 6 to 8 oz. GF thin spaghetti (or pasta 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 pasta. 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 in a bowl, mix well, set aside.
- In a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, add the thinly sliced cabbage and ¼ cup vegetable broth, cover and sauté over medium-high heat for 5 minutes to soften.
- Then add the package of frozen stir fry vegetables to the cabbage mixture, cover and continue to sauté for 5 to 10 minutes largely dependent upon how crisp versus tender you enjoy your vegetables.Continue to sauté until the veggies reach the desired tenderness. If needed, add a splash of vegetable broth to prevent sticking and/or burning.
- 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 several minutes.
- Add in the cooked noodles, stir well to thoroughly coat the noodles, heat through – about 2 to 3 minutes, then remove from the stove and allow the flavors to marry for 3 to 5 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.
*Serving: 4 to 5
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