Description
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 main serving
- Calories: 240
- Sugar: 8g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
