Asian Carrot And Cabbage Noodles Recipes

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CABBAGE AND CARROT NOODLES WITH EGG



Cabbage and Carrot Noodles With Egg image

This is based on Grace Young's Cilantro Chili Noodles With Egg. I added cabbage and carrots to the mix, and I've given a choice of rice noodles or glass noodles, also known as bean threads, made with mung bean flour. They're both treated the same way. Bean thread noodles have more texture, even after softening in warm water.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

8 ounces rice noodles or glass noodles
1/2 cup chicken or vegetable stock
2 tablespoons soy sauce
2 teaspoons rice vinegar
1/2 teaspoon sugar
2 tablespoons peanut oil, rice bran oil or canola oil
2 large eggs, beaten
Salt to taste
1 to 2 green chilies, like jalapeño or serrano, minced
2 plump garlic cloves, minced
1 tablespoon minced ginger
4 cups thinly sliced green cabbage
2 cups shredded carrots
1 cup chopped cilantro leaves and stems
1/8 teaspoon freshly ground pepper

Steps:

  • Place the noodles in a bowl and cover with warm water. Let sit for 20 minutes, until pliable. Drain in a colander and cut into 6-inch lengths with kitchen scissors. Set aside
  • Mix together the broth, soy sauce, rice vinegar and sugar in a small bowl
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Meanwhile, beat 1 of the eggs in a bowl and add salt to taste. Swirl 1 teaspoon of the oil into the wok and add the egg, using a rubber spatula to scrape out every last bit. Tilt the wok to spread the egg into a pancake and cook until set, 30 seconds to a minute. Using a metal spatula, flip over the egg pancake and brown it for about 5 seconds, then transfer to a cutting board. Allow to cool and cut into 2-inch-long by 1/4-inch-wide slices. Repeat with the other egg
  • Add the remaining oil to the wok, swirl the pan, then add the garlic, ginger and chili and stir-fry for no more than 10 seconds. Add the cabbage and carrots and stir-fry 1 to 2 minutes, then add the noodles, the broth mixture and salt to taste. Turn the heat down to medium and stir-fry for about 2 minutes, until the noodles are just tender and the broth has evaporated. Sprinkle with salt and pepper, add the eggs and cilantro, and stir-fry for another 30 seconds to a minute. Serve

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 5 grams, Carbohydrate 40 grams, Fat 7 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 454 milligrams, Sugar 5 grams, TransFat 0 grams

ASIAN CARROT AND CABBAGE NOODLES



Asian Carrot and Cabbage Noodles image

Make and share this Asian Carrot and Cabbage Noodles recipe from Food.com.

Provided by Chef Jeff Albany

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 (7 ounce) package rice noodles
3 tablespoons peanut oil
2 tablespoons garlic, minced
1/2 cup red onion, minced
2 teaspoons brown sugar
1 cup green cabbage, coarsely chopped
1/2 cup carrot, grated
1 tablespoon chili sauce, spicy
3 tablespoons soy sauce

Steps:

  • Cook pasta according to directions.
  • Heat oil in a large skillet or wok on medium high heat. Add garlic; stir fry 30 seconds or until fragrant.
  • Add onion and sugar; stir fry 2 minutes or until onion softens.
  • Add cabbage, carrot, chili sauce and soy sauce; stir fry 5 minutes or until cabbage is tender crisp.
  • Add noodles, stir fry 3 to 4 minutes.

Nutrition Facts : Calories 316.6, Fat 10.5, SaturatedFat 1.8, Sodium 917.8, Carbohydrate 51, Fiber 2.5, Sugar 5.1, Protein 4.1

CARROT & CABBAGE NOODLES



Carrot & Cabbage Noodles image

Noodles and vegetables are combined in a garden-fresh mix that's a side dish with chicken or beef, or a vegetarian meal.

Provided by Thai Kitchen

Categories     Entrees,

Number Of Ingredients 10

1 package (7 oz) Stir Fry Rice Noodles or
Thin Rice Noodles
3 tbsps peanut oil
2 tbsps minced garlic
1/2 cup chopped red onion
2 tsps brown sugar
1 cup coarsely chopped green cabbage
1/2 cup grated carrots
2 tbsps Spicy Thai Chili Sauce
2 tbsps soy sauce

Steps:

  • BRING large pot of water to boil. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside.
  • HEAT oil in large skillet or wok on medium-high heat. Add garlic; stir fry 30 seconds or until fragrant. Add onion and sugar; stir fry 2 minutes or until onion softens. Add cabbage, carrot, chili sauce and soy sauce; stir fry 5 minutes or until cabbage is tender-crisp. Add rice noodles; stir fry 3 to 4 minutes.

CABBAGE AND NOODLES WITH APPLE AND CARROT



Cabbage and Noodles with Apple and Carrot image

A tasty variation of cabbage and noodles. The apple and carrots add a subtle sweetness that enhances of the flavor of the cabbage.

Provided by madninnie

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 6

½ cup butter
1 head cabbage, cored and shredded
1 large carrot, peeled and shaved into strips using a vegetable peeler
1 small cooking apple (such as a McIntosh) - peeled, cored, and shredded
1 (16 ounce) package egg noodles
salt and ground black pepper to taste

Steps:

  • Melt butter in a large skillet over medium heat; Cook and stir cabbage, carrot, and apple until cabbage is tender, 10 to 12 minutes.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
  • Gently stir noodles into cabbage mixture; season to taste with salt and black pepper.

Nutrition Facts : Calories 485.6 calories, Carbohydrate 68.2 g, Cholesterol 103.4 mg, Fat 18.9 g, Fiber 8.1 g, Protein 13.4 g, SaturatedFat 10.7 g, Sodium 168.5 mg, Sugar 10.1 g

ASIAN PORK CABBAGE STIR-FRY



Asian Pork Cabbage Stir-Fry image

Pork paired with crisp cabbage and carrots makes a stirring combination in this tasty main dish from Jane Goldsmith. "It's a quick-fix dish when unexpected company arrives," she writes from Bloomfield, Indiana. "I got the recipe from a friend when I was in college.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

6 cups chopped cabbage, cut into 1-inch pieces
3 teaspoons vegetable oil, divided
4 medium carrots, julienned
1 pork tenderloin (1 pound), cut into 3/4-inch pieces
2 tablespoons minced fresh gingerroot
1 cup reduced-sodium chicken broth, divided
1/4 cup reduced-sodium soy sauce
4 teaspoons cornstarch
Hot cooked rice, optional

Steps:

  • In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon oil for 1-2 minutes or until crisp-tender. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm., In the same pan, stir-fry pork in remaining oil for 2 minutes. Add ginger and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear., Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Stir in the cabbage mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with rice if desired.,

Nutrition Facts : Calories 252 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 855mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

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