Thinking of getting a takeaway? Try these incredible noodles instead! These are packed with delicious sweet and savoury flavours, and they’ll be ready in a super speedy 10 minutes.
We use straight-to-wok style udon noodles, also known as ‘quick cook’ noodles, which only require minute in a hot pan to cook through. Alternatively you can use dry noodles and cook them separately in a pot of hot water, then drain them and add them to the wok.
We use regular green cabbage, which is the most common variety you’ll find in supermarkets. But you can also use Chinese cabbage (also known as napa cabbage) or even Savoy cabbage.
You can always throw in any other veggies you might have lying around. Courgette, carrot and mushrooms will work really well in this recipe too.
10 Minute Cabbage Udon Noodles
Serves:2 servingsPrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Ingredients
40g (1.4oz) cashews, roughly chopped
vegetable oil
2 shallots, peeled + sliced
1/4 cabbage, chopped (see notes)
3 spring onions, sliced
3 garlic cloves, peeled + chopped
300g (10.6oz) udon noodles, we use quick cook noodles (see notes)
1 tbsp light soy sauce
1.5 tbsp dark soy sauce
2 tbsp maple syrup
1 tsp toasted sesame oil
Method
Heat a wok or pan on a medium-high heat. Then throw in the cashews and toast for 2 minutes until golden. Then transfer the cashews to a plate and drizzle a little oil in the wok.
Add the shallots and fry for 2 minutes.
Then add the cabbage and fry for another 2 minutes.
Add the spring onion and garlic and fry for 1 minute.
Now throw in the noodles and cashews from earlier, followed by the light soy sauce, dark soy sauce, maple syrup and sesame oil and stir until combined and hot. Then serve.
Did You Make This Recipe?
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Tamari soy sauce is generally gluten-free. Gluten-free soy sauce made with rice is also an option. Use rice or bean thread noodles, or serve over rice instead of noodles. I did, and it was delish!
Thank you for posting this recipe. Just made this with a couple of mods…Nappa Cabbage, onion instead of shallots that I didn’t have, toasted walnuts vs cashews, also didn’t have, and added minced ginger, baby spinach, sliced shitake mushrooms & rehydrated soy curls, served over brown rice instead of Udon, as I didn’t have any. Really delicious! I’ll be making this again, whenever I have cabbage in the house!
This recipe is perfect! Simple, easy, and delicious! I had been craving some noodles lately and found this recipe. I did add some extra veggies like cauliflower and it turned out great. Thank you for sharing this recipe.
12 Comments
Hi! I typically don’t keep light and dark soy sauce. Could I substitute both for liquid aminos?
Yes definitely! We’d recommend adding 2 tbsp, then tasting and adding more depending on how you like it 🙂
What gluten free option would you recommend??
Tamari soy sauce is generally gluten-free. Gluten-free soy sauce made with rice is also an option. Use rice or bean thread noodles, or serve over rice instead of noodles. I did, and it was delish!
Yes tamari and then maybe soba noodles (or another type of gluten-free noodles) would work!
Thank you for posting this recipe. Just made this with a couple of mods…Nappa Cabbage, onion instead of shallots that I didn’t have, toasted walnuts vs cashews, also didn’t have, and added minced ginger, baby spinach, sliced shitake mushrooms & rehydrated soy curls, served over brown rice instead of Udon, as I didn’t have any. Really delicious! I’ll be making this again, whenever I have cabbage in the house!
Sounds great! Thanks for sharing 🙂
If sesame allergy, would this work with another oil? What would you recommend?
Sesame oil has a very specific flavour so it’s difficult to replicate. However you can simply leave this out 🙂
So delish and easy. Thank you! Made recipe as is except subbed teeny organic onions for shallots as shop didn’t have them.
Thank you!
This recipe is perfect! Simple, easy, and delicious! I had been craving some noodles lately and found this recipe. I did add some extra veggies like cauliflower and it turned out great. Thank you for sharing this recipe.