Rice Noodle Napa Cabbage Stir Fry Recipes

CABBAGE STIR FRY

Steps:

• Preheat large Dutch oven or skillet on medium heat and swirl 2 tbsp of sesame oil to coat. Add ginger and garlic; sauté for 30 seconds, stirring constantly.
• Add cabbage and carrots, stir; cover and cook for 6 minutes, stirring once.
• In the meanwhile, in a small bowl, combine soy sauce, maple syrup, water, rice vinegar; whisk with a fork and set aside. Also place brown rice noodles in a bowl with boiled water for 3 minutes. Using kitchen scissors cut noodles right in the bowl. Drain and set aside.
• Pour sauce over cabbage and carrots; add noodles. Stir everything well. Top with remaining 1 tbsp sesame seed oil, green onions and red pepper flakes (if you wish). A few more stirs and serve hot.

RICE NOODLE NAPA CABBAGE STIR FRY

Steps:

• 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 by pressing or finely chopping them.
• Add the chillies, garlic and ginger paste. Bring the oil to one side of the pan slightly lifting it with your hand.
• Add the spice mix: five-spice powder, white pepper and chili flakes. Cook til fragrant.
• Roughly chop the cabbage and zucchini and add it to the wok. While stirring keep cooking for 5-7 minutes.
• Add the soy sauce, sesame oil, sriracha, brown sugar and 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.

CHINESE CABBAGE STIR-FRY WITH RICE NOODLES, PORK, AND CILANTRO

Steps:

• Bring a pot of water to a boil. Add noodles; stir, and remove pot from heat. Let stand until tender, about 8 minutes. Drain, and rinse with cold water.
• Heat 1 tablespoon oil in a wok or Dutch oven over high heat. Add half the cabbage. Sear, pressing with a wooden spoon, until slightly wilted and golden, 1 to 2 minutes. Set aside. Repeat with remaining cabbage.
• Reduce heat to medium-high. Add remaining tablespoon oil, the pork, garlic, ginger, and white parts of scallions. Cook, stirring constantly, until pork browns, about 1 minute. Stir in fish and chili sauces. Toss in rice noodles and seared cabbage. Add soy sauce to taste. Remove from heat, and add green parts of scallions and the cilantro. Squeeze limes over noodles. Garnish with cilantro, and serve with lime wedges. Serve immediately.