Description
A quick and nutritious stir fry featuring mung bean noodles and cabbage, perfect as a meal or side dish.
Ingredients
Scale
- 1 cup mung bean noodles
- 2 cups cabbage, shredded
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Cook the mung bean noodles according to package instructions, then drain and set aside.
- In a large skillet or wok, heat the sesame oil over medium heat.
- Add the minced garlic and grated ginger, sautéing for about 30 seconds.
- Add the shredded cabbage to the skillet and stir-fry for about 3-4 minutes until it begins to soften.
- Introduce the cooked mung bean noodles to the skillet, then pour in the soy sauce.
- Toss everything together until well combined.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions.
Notes
Don’t overcook the cabbage; it should remain crisp. Adjust seasoning as desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg