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

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:

  1. Cut the vegetables: Finely slice the cabbage and red pepper. Finely chop the garlic and chilli. Cut the pak choi in quarters.
  2. Make the stir fry sauce: In a small bowl, stir together the soy sauce, rice vinegar, honey, and 120 ml of water.
  3. 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.
  4. 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.
  5. 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.
  6. Serve: Divide the stir fry between bowls and garnish with sesame seeds and basil. Enjoy!
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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.