Cabbage Udon Stir Fry
Kelly Jensen
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 takeout.
Prep Time 2 minutes mins
Cook Time 13 minutes mins
Total Time 15 minutes mins
Course Dinner, Lunch
Cuisine American, Asian
Servings 4 servings
Calories 252 kcal
8 ounces udon noodles 1 tablespoon peanut oil or other light oil 1 teaspoon light sesame oil 3 cups shredded napa cabbage about 1/2 large head cabbage 1 cup bean sprouts 1 teaspoon soy sauce 1 teaspoon rice vinegar 1/2 teaspoon sriracha 3 green onions sliced
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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!
Calories: 252 kcal Carbohydrates: 41 g Protein: 10 g Fat: 6 g Saturated Fat: 1 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 2 g Sodium: 786 mg Potassium: 210 mg Fiber: 4 g Sugar: 6 g Vitamin A: 332 IU Vitamin C: 23 mg Calcium: 65 mg Iron: 1 mg
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