Sweet & Sticky Cabbage Stir fry
A one-pan noodle stir fry loaded with veggies and flavours!
Substitutes:
- No honey? Use maple syrup or agave syrup instead.
- No egg noodles? Use any other cooked noodles or rice instead.
- No red pepper? Use any veggies you have on hand such as carrot, broccoli, mushrooms or green beans.
- No basil? Use fresh coriander instead.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
½ Cabbage (any)
1 Red pepper
1 Pak Choi
1 Garlic clove
1 Red chilli
60 ml Soy sauce
60 ml Rice wine vinegar
2 tbsp Runny honey / Maple syrup
3 tbsp Sesame oil
280 g Firm tofu
1 tbsp Corn flour
250 g Egg noodles
1 tsp White sesame seeds
10 Basil leaves (chopped )
Recipe:
- Cut the vegetables: Finely slice the cabbage and red pepper. Finely chop the garlic and chilli. Cut the pak choi in quarters.
- Make the stir fry sauce: In a small bowl, stir together the soy sauce, rice vinegar, honey, and 120 ml of water.
- Cook the tofu: Cut the tofu into cubes and mix with the cornflour until well coated. Heat 1 tablespoon sesame oil in a large pan over medium-high heat. Add the tofu and cook for 5 minutes, or until browned all over and cooked through. Remove the tofu from the pan to a plate.
- Cook the veggies: To the same pan, add the remaining 2 tablespoons of sesame oil. Pan fry the cabbage until softened about 5 minutes, then add the red pepper, pak choi, red chilli and garlic. Continue cooking for another 2-3 minutes until fragrant and lightly caramelised.
- Finish the stir fry: Reduce the heat to low and add the stir fry sauce, noodles and tofu, tossing to combine. Cook for 5 minutes or until the sauce begins to thicken and coat the veggies and tofu.
- Serve: Divide the stir fry between bowls and garnish with sesame seeds and basil. Enjoy!
How to store
Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 2 months.
