Cabbage Noodle Stir Fry
Say yes to this Cabbage Noodle Stir Fry made with an abundance of sweet green cabbage, savory minced pork, and a simple soy dressing. Made with sweet potato starch noodles, which have a unique slippery, chewy texture, it’s a weeknight dish that’s anything but boring!
Ingredients
- 10-12 ounces sweet potato starch noodles
- 6 dried chili peppers soaked, whole or, optionally if you like spice, cut a few in half
- optional ½ pound ground pork (if using, ½ teaspoon salt or to taste)
- 3 green onions chopped; reserve 2 tablespoons of the dark green stalks
- 4 cloves garlic minced
- 1 tablespoon grated ginger
- ½ tablespoon red sichuan peppercorn ground
- Half of a green cabbage shredded
- 1 teaspoon black vinegar or rice vinegar, I’ve used both
- 3 tbsp. light soy sauce
- 2 tsp. dark soy sauce optional only for coloring
- 1 teaspoon sugar optional
- ¼ teaspoon ground white pepper
- Salt to taste
To serve
- Optional Black rice vinegar
- Optional Chili crisp
- Optional Sesame oil
Instructions
- Bring a large pot of water to boil. Turn off the water. Add 10-12 ounces potato starch noodles and 6 dried chili peppers and let soak until the noodles are translucent and soft. Remove chili peppers and drain.
- Heat your frying pan over high heat and add 1 tablespoon vegetable oil. Once hot, add ½ pound ground pork and break up. Season with ½ teaspoon salt.
- Once the pork is browned, remove and set aside.
- Then add 2 tablespoons vegetable oil to the same pan and add the chopped green onion, minced garlic, grated ginger, and ground sichuan peppercorn (if using). Stir fry for up to 1 minute to infuse the oil with the spices.
- Then add in the half head of shredded green cabbage. Cook for 2 minutes or until wilted. Pour in approximately 1 teaspoon of rice vinegar and stir.
- Then add in the drained sweet potato starch noodles, the 3 tablespoons light soy sauce, the 2 teaspoons of dark soy sauce, ¼ ground white pepper and the 1 teaspoon of sugar. Using a pair of chopsticks or cooking tongs to toss everything until combined. Taste and season with more light soy sauce or salt to taste.
- Top with the reserve green onions and serve, letting everyone add black rice vinegar and chili crisp to taste.
Notes
More Asian-Inspired Dishes For You To Try:
- Chinese pork and chive dumplings (+wrapper recipe)
- Yibin Burning Noodles
- Dry-Fried Green Beans
- Flaky Cod in Gochujang Broth with Zucchini and Tomatoes
- Honey Sriracha Shrimp
Tried this recipe?Let us know how it was!