Cabbage noodles with ginger and sesame
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
Cabbage needs a little space to brown before joining the noodles. Thin strips cook quickly but still bring texture. The sauce is deliberately small; loosen it with water rather than adding another large dose of soy sauce.
For 2 portions, use 150g dried wheat noodles, 250g pointed cabbage finely sliced, 1½ tablespoons neutral oil, 1 teaspoon grated ginger, 1 tablespoon reduced-salt soy sauce, 2 teaspoons rice vinegar, 2 tablespoons water and 1 teaspoon sesame seeds. Contains wheat, soy and sesame; check noodle labels for egg.
Cook noodles according to their packet and drain. Heat oil in a broad pan over medium-high heat. Add washed, drained cabbage and cook for 5–7 minutes, turning, until tender with a few browned edges. Add ginger for 30 seconds.
Lower heat, add soy, vinegar and water, then noodles. Toss for 1–2 minutes until hot and lightly coated, adding a splash more water if sticking. Scatter sesame. Allow 20 minutes. Taste before adding salt. Cool leftovers promptly, refrigerate within 2 hours and use within 48 hours; reheat once until steaming hot throughout.