This simple cabbage noodle dish transforms humble vegetables into a savory, satisfying meal with tender strands, balanced sweetness, and nutty sesame flavor. It’s quick to prepare, naturally light, and perfect as a main or a flavorful side.
Why You’ll Love This Recipe
Ready in under 30 minutes from start to finish
Made with simple, affordable ingredients
Naturally vegetarian and light, yet filling
Easy to customize with your favorite vegetables or proteins
Perfect for weeknight dinners or quick lunches
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Green cabbage, 1 medium head (about 900 g), sliced into thin rounds, 1 cm wide or less
Sesame oil, 3 tablespoons
Yellow onion, 1 medium (about 150 g), thinly sliced
Bell pepper, 1 medium (about 150 g), thinly sliced
Soy sauce, 3 tablespoons
Brown sugar, 1 tablespoon
Garlic, 2 cloves, finely minced
Sesame seeds, 4 teaspoons, divided
Salt, 1/4 teaspoon, or to taste
Black pepper, 1/4 teaspoon, or to taste
Green onion, 1 stalk, thinly sliced (optional garnish)
Directions
Slice the cabbage into thin rounds, 1 cm wide or less. Use your fingers to separate the slices into long, noodle-like strands.
In a medium bowl, mix the soy sauce, brown sugar, minced garlic, 2 teaspoons of the sesame seeds, salt, and black pepper until well combined.
Heat 1 tablespoon of sesame oil in a medium skillet over medium heat until shimmering. Add the onion and bell pepper, cooking and stirring for 5 to 8 minutes until softened.
Add the remaining 2 tablespoons of sesame oil to the skillet. Stir in the cabbage noodles and cook for about 5 minutes, stirring occasionally, until the cabbage becomes tender but not mushy.
Lower the heat to low and pour the soy sauce mixture over the vegetables. Toss well to coat everything evenly. Cook for about 5 minutes, stirring quickly, until the sugar dissolves and the sauce lightly glazes the cabbage.
Remove from the heat and divide into serving bowls. Sprinkle with the remaining 2 teaspoons sesame seeds and garnish with green onion if desired. Serve warm.
Servings and timing
Servings: 2 as a main dish or 3–4 as a side
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
Add sliced mushrooms or carrots for extra texture and flavor
Stir in cooked noodles or rice to make it more filling
Top with a fried or soft-boiled egg for added richness
Add a pinch of chili flakes or a drizzle of chili oil for heat
Toss in tofu cubes for a plant-based protein boost
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of water if needed to loosen the sauce. Microwave reheating also works well in short intervals, stirring between each.
FAQs
Can I make this recipe ahead of time?
Yes, it can be cooked ahead and stored in the refrigerator. Reheat just before serving for best texture.
What type of cabbage works best?
Green cabbage works best for its mild flavor and sturdy texture, but napa cabbage can also be used for a softer result.
Is this dish gluten-free?
It can be made gluten-free by using a gluten-free soy sauce alternative.
Can I use white sugar instead of brown sugar?
Yes, white sugar can be used, though brown sugar adds a deeper, slightly caramel-like flavor.
How thin should the cabbage be sliced?
About 1 cm wide or less is ideal to mimic noodle-like strands and ensure even cooking.
Can I add protein to this dish?
Yes, tofu, eggs, or cooked chicken-style alternatives can be added easily.
Does this dish taste very sweet?
No, the sweetness is balanced by soy sauce and sesame oil, creating a savory profile.
Can I freeze cabbage noodles?
Freezing is not recommended, as cabbage becomes watery and soft when thawed.
What can I serve with cabbage noodles?
They pair well with simple soups, stir-fried vegetables, or rice-based dishes.
Can I reduce the oil?
Yes, you can slightly reduce the oil, though sesame oil contributes significantly to the flavor.
Conclusion
Cabbage noodles are a quick, comforting dish that proves simple vegetables can be incredibly satisfying. With minimal prep, flexible ingredients, and bold yet balanced flavors, this recipe is a reliable go-to for busy days and healthy meals alike.
A quick and flavorful vegetarian dish made with thinly sliced cabbage, savory soy sauce, and nutty sesame oil. These cabbage noodles are light, satisfying, and perfect as a main or side dish.
Ingredients
1 medium green cabbage (about 900 g), sliced into thin rounds (1 cm or less)
3 tablespoons sesame oil
1 medium yellow onion (about 150 g), thinly sliced
1 medium bell pepper (about 150 g), thinly sliced
3 tablespoons soy sauce
1 tablespoon brown sugar
2 garlic cloves, finely minced
4 teaspoons sesame seeds, divided
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1 stalk green onion, thinly sliced (optional, for garnish)
Instructions
Slice cabbage into thin rounds and separate into long strands with your fingers.
In a bowl, whisk together soy sauce, brown sugar, garlic, 2 teaspoons sesame seeds, salt, and pepper.
Heat 1 tablespoon sesame oil in a skillet over medium heat. Add onion and bell pepper and cook for 5–8 minutes until softened.
Add remaining 2 tablespoons sesame oil. Stir in cabbage and cook for about 5 minutes until tender but not mushy.
Reduce heat to low. Add soy sauce mixture and toss to coat. Cook for 5 more minutes until sauce glazes the cabbage.
Remove from heat and divide into bowls. Sprinkle with remaining sesame seeds and green onion if desired. Serve warm.
Notes
Slice cabbage thinly for best noodle-like texture and even cooking.
Use gluten-free soy sauce to make the dish gluten-free.
Add chili flakes or chili oil for heat, or toss in tofu for extra protein.
Leftovers keep well in the fridge for up to 3 days.
Brown sugar adds depth, but white sugar can be used as a substitute.
