Vegan Udon Noodle Cabbage Stir Fry
This Vegan Udon Noodle Cabbage Stir Fry is a quick weeknight dinner that is better than takeout. Ready in less than 30 minutes!
Ingredients
- 1 tbsp sesame oil
- 1/2 yellow onion diced
- 1 tsp white pepper
- 1 tsp ginger powder
- 2 cloves garlic diced
- 1/2 head cabbage chopped
- 1/2 cup broth*
- 13 oz udon noodles**
- 3 tbsp black bean garlic sauce***
- 1 tbsp rice wine vinegar
- 3 green onions diced, whites & greens separated
- sriracha optional
- lime wedges, sesame seeds for serving
Instructions
- Heat the sesame oil in a pan over medium heat. Add the onion and white pepper. Cook for 3-5 minutes, or until onion becomes tender. Add the ginger powder and garlic and cook for an additional 30 seconds.
- Add the cabbage and broth to the pan, cover and simmer for 3 minutes. Remove the lid and add the black bean garlic sauce & rice wine vinegar. Stir until combined and lower heat.
- Bring a pot of water to a boil. Add the udon noodles and use tongs to gently break them apart. Only cook until the noodles have separated (1 minute) - they will finish cooking in the sauce.
- Drain the noodles and add them to the sauce. Add the whites of the green onions and toss to combine. If you want some spice, add some sriracha.
- Serve noodles with sesame seeds, lime wedges and the remaining green onions.
Video
Notes
Calories: 441kcal, Carbohydrates: 75g, Protein: 17g, Fat: 10g, Saturated Fat: 1g, Sodium: 1770mg, Potassium: 502mg, Fiber: 13g, Sugar: 19g, Iron: 2mg
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