Cabbage & Udon Noodle Stir Fry (Vegan)
This cabbage & udon noodle stir fry recipe is a quick and easy meal: great for lunch or dinner! Loaded with vegetables in a delicious sauce. Better than Chinese takeout (and healthier too)
- 8 ounces udon noodles
- 1 tablespoon peanut oil or other light oil
- 1 teaspoon sesame oil
- 4 cups shredded napa cabbage about 1/2 large head cabbage
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon chili sauce or Sriracha
- 3 green onions sliced
Bring a large pot of water to a boil, and cook the udon noodles according to package instructions. Drain and set aside.
In a wok, heat the peanut oil and sesame oil I've medium heat. Add the shredded cabbage and cook on high for about 5 minutes until it begins to wilt.
Add the soy sauce, rice vinegar, chili sauce and the cooked udon noodles to the wok. Toss until well combined, and the noodles are coated in sauce.
Top with chopped green onion, and enjoy!
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