About this recipe
A stirfry is my go to meal. Packing in 3 different types of veg and high fibre noodles, you can rest assured this is a quick pick me up dish that takes no time at all. Cabbage is an important source of antioxidants in the diet but also contains plant chemicals including indole-3-carbinol and sulforaphane known for their anti-inflammatory benefits which could protect against a multitude of diseases.
Cabbage tends to be associated with roasts, where they’re over boiled and soggy. By using cabbage like this in a stirfry and cooking it quickly, you maintain the texture and freshness of this versatile green. Try this dish with different vegetables like mushrooms or even finely chopped spinach.
Shop this recipe:
- 140g Buckwheat noodles, cooked according to the back of back instructions, drained
- 180g Cabbage, thinly shredded
- 120g Carrot (1-2 carrots), ribboned using a peeler
- 150g Bean sprouts
- 4 Spring onions, thinly sliced
For the sauce:
- 1 Clove garlic
- 5cm Piece ginger
- 1 Tbsp olive oil
- 1 Tbsp soy sauce/ tamari
- 1 Tbsp white wine vinegar
- Juice and zest of 1 lemon
- 30g Coriander, stalks and leaves finely chopped
- Black pepper
- ½ Red chilli, chopped
- 30g Macadamia nuts, lightly toasted - cashews or almonds also work well
Begin by cooking your noodles according to the instructions on the back of the packet.
While the noodles are cooking, set a large frying pan or wok on medium to high heat. Add the oil, cabbage and carrots. And cook for a few minutes before adding the bean sprouts and spring onions.
Give your vegetables a few minutes to cook and become tender. Meanwhile, combine remaining ingredients for the sauce in a small bowl. Give everything a good mix before stirring through the vegetable mixture, along with the cooked and drained noodles.
Finish with a little more fresh coriander, chilli and spring onions and finally your toasted macadamia nuts.