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Bowl of Thai Curry Cabbage Noodle Stir Fry

Thai Curry Cabbage Noodle Stir Fry

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 40 Minutes
  • Yield: 4-5 Servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegan


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.



Base Ingredients:

  • 5 cups thinly sliced green cabbage *
  • ¼ cup low-sodium vegetable broth *
  • 1 – [ 14.4. oz package ] frozen broccoli stir fry

Sauce Ingredients:

  • 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) 

Other Ingredients:

  • 6 to 8 oz. GF thin spaghetti (or pasta of choice)

Optional Toppings:

  • Sliced green onions
  • Red pepper flakes
  • Toasted sesame seeds


  1. 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.
  2. Place the Sauce Ingredients in a bowl, mix well, set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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