Red cabbage is one of those vegetables I buy for something specific and then have no other use for it. So it sits around in my fridge for weeks on end, until I get to the point of wondering whether to bin it, or stir-fry it.
I love using red cabbage in a fried noodles dish, simply for the crunch.. and colour. I did just that today for a quick lunch, and it was glorious! I simply finely chopped up half a red cabbage, a couple of carrots and an onion.. I’ve run out of chilli flakes – I cannot fathom how that has happened, but it’s hardly surprising given that I use them virtually every day. I also couldn’t be bothered with the faff of crushing fresh garlic, so opted for garlic granules instead – sometimes, you just need to cheat for a quick meal. It’s way better than having a takeaway, that’s for sure!
I add MSG to all of my Asian meals and have found it makes a massive difference to the taste. Before you ask, no, this isn’t bad for you. The controversy around MSG in the Western world isn’t rooted in science, but instead from racism in the 60’s. You can do your own research on that if you wish.
I stir fried all the veg together with some msg, dark and light soy and a tablespoon of gochujang (1.5syns). I added the cooked noodles – the only brand I ever buy now is Lucky Boat from any Asian supermarket. These are the noodles all Chinese restaurants use for chow mein, and I cannot go back to anything from a regular supermarket any more. Side note: The Sharwoods noodles, which I think may be syn free just look at taste link plastic to me now.
So I added the noodles, mixed it all through with some dark soy, and served with pickled daikon on the side – my fave!
Red Cabbage Fried Noodles
- Red Cabbage
- Garlic/Garlic granules
- 1 tbsp Gochujang (1.5 syns)
- Dark soy sauce
- Light soy sauce
- Noodles (I use Lucky Boat)
- Sriracha (optional)
- Daikon (pickled radish) – again, optional.
This one is really simple, but just in case you’ve never made veg fried noodles before, here goes..
1. Finely slice all the veg
2. Cook the noodles for 4 minutes. Drain and run under cold water. Set aside.
3. Stir-fry all the veg in a wok – be careful not to overcook it as this is the worst kind of stir fry, when it all turns to mush. I opt for a high heat and stir constantly.
4. I add a teaspoon of MSG, then a splash of dark and light soy. As I’d run out of chilli flakes, I added a tablespoon of gochujang with a splash of water.
5. Turn the heat down, add the noodles and mix through. This is the part I hate doing when noodles are involved – it’s so difficult to mix the veg through evenly!
6. Serve with a drizzle of sriracha and some pickled radish on the side!
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