STIR-FRIED NOODLES WITH CABBAGE
You can serve this Asian extravaganza as a great main dish, but try it in smaller amounts as a side dish, too.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Cook and drain noodles as directed on package. Toss noodles and sesame oil. Mix sherry, oyster sauce, sugar and pepper.
- Heat 12-inch skillet or work over high heat. Add vegetable oil; rotate skillet to coat side.
- Add garlic and gingerroot; stir-fry 30 seconds. Add mushrooms, cabbage and carrots; stir-fry 1 to 2 minutes or until crisp-tender. Stir in sherry mixture. Toss noodles and vegetable mixture, using 2 forks.
Nutrition Facts : Calories 295, Carbohydrate 54 g, Cholesterol 0 mg, Fiber 3 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 470 mg
FRIED CABBAGE AND NOODLES
Use the bacon grease!
Provided by CINDY
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in kluski noodles and return to a boil. Cook kluski noodles uncovered, stirring occasionally, until tender but still slightly firm, 7 to 10 minutes. Drain well and set noodles aside.
- Place chopped bacon in a large, deep skillet, and cook over medium-high heat, stirring often, until evenly browned, 5 to 8 minutes.
- Cook and stir cabbage and onion into the bacon and drippings until the cabbage is wilted and tender, about 10 minutes.
- Gently mix the cooked kluski noodles into cabbage mixture; season with hot sauce.
Nutrition Facts : Calories 554.2 calories, Carbohydrate 42.1 g, Cholesterol 82.8 mg, Fat 36 g, Fiber 6.8 g, Protein 17 g, SaturatedFat 11.9 g, Sodium 679.5 mg, Sugar 8.6 g
STIR-FRIED CABBAGE
Stir-fried Cabbage cooks quickly so it stays crisp and keeps its bright color. "I serve economical cabbage often," Carol says. "Prepared this way, it's an excellent side dish with any entree."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a large skillet, heat oil over medium heat. Add cabbage, water and salt. Cook, uncovered, 5-7 minutes or until crisp-tender, stirring occasionally.
Nutrition Facts : Calories 85 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.
SUPER EASY STIR-FRIED CABBAGE
A very simple stir-fry dish. The reason for using only soya sauce for stir-frying cabbage is that it brings out the natural sweetness in the cabbage itself.
Provided by iken
Categories Side Dish Vegetables
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.
Nutrition Facts : Calories 64.7 calories, Carbohydrate 7.4 g, Fat 3.5 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 269.9 mg, Sugar 3.7 g
FRIED CABBAGE AND EGG NOODLES
This is a German recipe from my Grandmother. It's cabbage that is lightly browned in butter and mixed with egg noodles and browned lightly for a wonderful, hearty, and fast dish.
Provided by judi
Categories World Cuisine Recipes European German
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Bring a large pot of lightly salted water to a boil. Cook the egg noodles in the boiling water until the pasta is tender yet firm to the bite, about 5 minutes. Drain.
- While the noodles cook, melt the butter in a large skillet over low heat. Add the cabbage to the melted butter; season with salt and pepper. Cover and cook until the cabbage begins to brown, 5 to 7 minutes. Stir the drained noodles into the cabbage; cook and stir until the noodles begin to brown, about 5 minutes.
Nutrition Facts : Calories 690.3 calories, Carbohydrate 93 g, Cholesterol 155.1 mg, Fat 28.2 g, Fiber 9.4 g, Protein 19 g, SaturatedFat 16 g, Sodium 227.8 mg, Sugar 9.4 g
CHORIZO AND CABBAGE STIR-FRIED NOODLES
Take-out is a luxury, so when you are craving a restaurant meal but want to save money, turn to this chorizo and cabbage stir-fry. It comes together in under 30 minutes and is chock full of vegetables.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Soak the noodles in a large heatproof bowl of very hot water until softened, about 15 minutes. Drain the noodles and set aside.
- Meanwhile, combine the soy sauce, sambal oelek, lime juice and 1 teaspoon of the sesame oil in a small bowl and stir well.
- Heat the vegetable oil and the remaining 1 teaspoon sesame oil in a large skillet over medium-high heat. Add the chorizo and cook, breaking it up into small pieces and stirring occasionally with a wooden spoon, until no longer pink in the middle and crispy in some spots, 6 to 7 minutes. Remove the chorizo to a plate with a slotted spoon. Pour off all but 1 tablespoon oil left in the skillet.
- Add the jalapenos, ginger, garlic, scallion whites and light green parts, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the vegetables just begin to soften, 1 to 2 minutes. Add the cabbage and cook, stirring frequently, until the cabbage is wilted. Add the noodles, chorizo and sauce to the skillet and cook, stirring and tossing, until everything is well combined, 2 to 3 minutes. Divide among bowls and garnish with the scallion greens.
STIR-FRIED CABBAGE NOODLES
Delicious and easy. Can be served as a main or side dish. I added 1/2 pound of cooked ground pork for a main dish.
Provided by Lorac
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook noodles according to package directions, drain and toss with sesame oil.
- Combine sherry, oyster sauce, sugar and pepper in a small dish and set aside.
- In a large skillet, heat oil on high, add garlic and ginger and cook 30 seconds.
- Add mushrooms, cabbage and carrots, stir fry until crisp tender (about 1-2 minutes).
- Stir in sherry mixture, add noodles and toss.
STIR-FRIED NOODLES WITH PORK, CABBAGE, AND GINGER (YAKISOBA)
The most popular person at any Japanese street festival is the yakisoba guy. Standing at a small cart with a hot griddle, he wears a twisted hair band and holds two giant spatulas, one in each hand. With great energy and fanfare he stir-fries a heap of vegetables and pork with chukasoba noodles-the yellow, springy Chinese-style wheat noodles more commonly known as ramen. He finishes with a glug of the special bottled sauce that tastes like a spicier version of tonkatsu sauce, and customers walk toward him like zombies. At home, however, the dish is best cooked one portion at a time.
Provided by Masaharu Morimoto
Categories HarperCollins Noodle Pork Cabbage Ginger Dinner
Yield Serves 1
Number Of Ingredients 10
Steps:
- Heat the oil in a medium-wide nonstick or cast-iron skillet over high heat until the oil shimmers. Add the pork belly, onion, and carrot and cook, stirring frequently, for about 30 seconds. Add the cabbage and cook, stirring, until it wilts slightly and the onion is lightly browned at the edges, about 3 minutes.
- Add the noodles and cook, tossing with tongs, until the noodles are heated through, about 3 minutes. As you toss, gently separate the strands. (If the noodles don't separate easily, add a splash of water to the pan.) Add the sauce and continue to cook, tossing, until thoroughly coated, about 1 minute. Season with more sauce to taste, toss well, and transfer to a bowl. Top with the beni shoga, bonito flakes, and aonori. Eat right away.
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