Description
Looking for a quick and wholesome meal that’s bursting with bold flavors? Sweet and Sour Cabbage Noodle Stir Fry is the perfect dish for busy nights when you need something comforting yet packed with nutrients. This plant-based recipe features crunchy vegetables, tender noodles, and a tangy, sweet-and-savory sauce that ties everything together.
Ingredients
Scale
Base Ingredients:
- 1 cup yellow onions, finely diced
- 1 medium carrot, julienne sliced
- 1 red bell pepper, julienne sliced
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 5 cups shredded green cabbage
- ¼ cup water
Sauce Ingredients:
- ½ cup pineapple chunks
- ¼ cup reduced-sodium tamari
- 2 tablespoons pure maple syrup
- 1 tablespoon rice vinegar
- 2 tablespoons distilled white vinegar
- 1 tablespoon tahini
- ½ teaspoon molasses
- 1 tablespoon miso
- 1 tablespoon tomato paste
- ½ teaspoon dried ground mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried minced onions
- ½ teaspoon cornstarch (or arrowroot powder)
Other Ingredients:
- 6 to 8 oz thin spaghetti (or noodles of choice)
Optional Toppings:
- Sliced green onions, for garnish
Instructions
1. Cook the Noodles:
- Bring a large pot of salted water to a boil.
- Add the thin spaghetti (or noodles of your choice) and cook until al dente according to the package instructions.
- Drain the noodles and set them aside.
2. Prepare the Sweet and Sour Sauce:
- In a blender, combine the pineapple chunks, tamari, maple syrup, rice vinegar, white vinegar, tahini, molasses, miso, tomato paste, mustard powder, garlic powder, onion powder, dried minced onions, and cornstarch.
- Blend until the mixture is smooth. Set the sauce aside for later.
3. Sauté the Vegetables:
- In a large skillet or wok, heat a small amount of oil over medium-high heat.
- Add the finely diced yellow onions, julienned carrots, and julienned red bell peppers.
- Cook for about 5 minutes, stirring frequently, until the vegetables begin to soften.
4. Add Garlic, Ginger, and Cabbage:
- Add the minced garlic and minced ginger to the skillet. Stir and cook for 1-2 minutes until fragrant.
- Add the shredded green cabbage and ¼ cup of water. Stir everything together, cover with a lid, and cook for 5-7 minutes. The cabbage should be tender but not overcooked.
5. Combine Noodles and Sauce:
- Add the cooked spaghetti to the skillet with the sautéed vegetables.
- Pour the sweet and sour sauce over the noodles and vegetables.
- Toss thoroughly until the noodles and vegetables are evenly coated in the sauce.
6. Cook and Serve:
- Cook for another 3-5 minutes, stirring frequently, to heat everything through and thicken the sauce.
- Remove from heat and divide into serving bowls or plates.
- Garnish with sliced green onions for a pop of color and freshness. Serve immediately and enjoy!
Notes
- Noodle Substitutes: If you don’t have thin spaghetti, feel free to use rice noodles, soba, or udon noodles. Zucchini noodles are a great low-carb option.
- Add Protein: Toss in tofu, grilled chicken, shrimp, or tempeh for an extra protein boost.
- Adjust Sweetness: If you prefer a less sweet dish, reduce the amount of maple syrup.
- Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired