Rice Noodle Napa Cabbage Stir Fry

Rice Noodle Napa Cabbage Stir Fry

This easy Rice Noodle Napa Cabbage Stir Fry makes a perfect weekday lunch or dinner for those busy days. Have you ever cooked with Napa cabbage or Chinese cabbage? We started using it in our recipes and I love it so much that I had to make a stir fry with Napa cabbage as the main ingredient.

Napa cabbage or Chinese cabbage is bigger and longer than a regular white or red cabbage that you will find in most supermarkets. The leaves are thinner and when cooked properly it just tastes amazing. Our stir fry is made with a lovely dark sauce that contains soy sauce, sesame oil, sriracha and brown sugar.

The recipe includes rice noodles but this stir fry would be delicious on rice, glass noodles or wheat noodles as well. We find this type of cabbage in Asian Supermarkets. You can find Chinese cabbage in regular supermarkets but they will normally be smaller and not so tasty. If you are looking for other recipes with noodles, check our Vegan Thai Drunken Noodles recipe.

This dish can be made in 20 minutes, and it uses simple ingredients. If you enjoy cooking Asian dishes, you will most probably already have most of the ingredients at home. If you have any leftovers, keep in the fridge. It will stay good for 4-5 days.

Ingredients

Napa cabbage or Chinese cabbage. You can find this type of cabbage in Asian supermarkets or sometimes regular supermarkets. For this dish, we use mostly the greener part, but if you like to have some extra crunch in your stir fry, use some of the white harder parts of the cabbage as well.

Rice Noodles. As mentioned before, you can choose using rice, glass noodles or wheat noodles as well. Rice noodles go amazingly good in this dish. You won’t need to cook the rice noodles before, just leave them in hot water for 10-12 minutes or until softened (follow packet instructions). Don’t worry if they are still a bit chewy when draining them, they will finish cooking in the pan with the cabbage.

Garlic and ginger paste. We use our ginger and garlic press for this part of the recipe. We make a paste out of fresh garlic and ginger and add it while cooking the chillies to give your stir fry a deeper flavour.

Dried Bird’s eye chillis. You can use larger chillies as well or chilli flakes. Adjust this ingredient for a milder or spicier stir fry. Our recipe is for a medium level of spiciness.

Cinnamon. We add a tiny bit of cinnamon to our stir fry as it gives the dish a unique flavour.

Dark Sauce. Contains dark soy sauce, sesame oil, sriracha and brown sugar. You can substitute the sugar for maple syrup or honey.

Rice Noodle Napa Cabbage Stir Fry

How to prepare our Rice Noodle Napa Cabbage Stir Fry

  1. Soak the noodles in hot water following the packet instructions. While soaking, keep tossing them to avoid sticking. Drain, rinse with cold water and drain again. Leave aside.
  2. Heat some vegetable oil in a pan. We use coconut oil for this recipe. Finely chop the chillis (better to use gloves) and prepare the garlic and ginger paste using a presser. If you don’t have a presser, finely chop the garlic and ginger.
  3. Add the chillis, and the garlic and ginger paste. Bring the oil to one side of the pan slightly lifting it with your hand. This way you avoid burning the garlic and chillies and they will release a beautiful flavour to the oil that will later be mixed with the cabbage.
  4. Roughly chop the cabbage and add it to the pan. Cover the pan with the lid and leave it cooking for about 5-7 minutes on medium heat. Take the lid off, add the dark sauce and keep cooking until the sauce has reduced by half.
  5. Finally, add the noodles, stir one last time and you stir fry will be ready to serve. Add some sesame seeds on the top, finely chopped spring onion and for extra spice, chilli flakes.
Rice Noodle Napa Cabbage Stir Fry

Rice Noodle Napa Cabbage Stir Fry

Delicious and easy to prepare stir fry using Napa Cabbage as the main ingredient.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Chinese
Keyword: Chinese Cabbage, Napa Cabbage
Servings: 2 people

Ingredients

  • 150 g rice noodles
  • 3 dried chillies Bird's eye
  • 3 garlic cloves
  • 1- inch piece fresh ginger
  • 1/4 napa cabbage
  • 2 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1/2 teaspoon sriracha
  • 1 teaspoon brown sugar
  • 1/4 teaspoon cinnamon

Instructions

  • Soak the noodles in hot water following the packet instructions. While soaking, keep tossing them to avoid sticking. Drain, rinse with cold water and drain again. Leave aside.
  • Heat some vegetable oil in a pan. Finely chop the chillis (better to use gloves) and prepare the garlic and ginger paste using a presser. If you don't have a presser, finely chop the garlic and ginger.
  • Add the chillies, garlic and ginger paste. Bring the oil to one side of the pan slightly lifting it with your hand. This way you avoid burning the garlic and chillies and they will release a beautiful flavour to the oil that will later be mixed with the cabbage.
  • Roughly chop the cabbage and add it to the pan. Cover the pan with the lid and leave it cooking for about 5-7 minutes on medium heat. Take the lid off, add the soy sauce, sesame oil, sriracha, brown sugar and cinnamon and keep cooking until the sauce has reduced by half.
  • Finally, add the noodles, stir one last time and you stir fry will be ready to serve.
  • For presentation, add some sesame seeds on the top, finely chopped spring onion and for extra spice, chilli flakes.

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