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)
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!
Notes
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