I LOVE cabbage. Love it. I didn’t really like it before, but something in the past year just made me LOVE it. And it’s good for you so hurray!
So I don’t remember where I got this recipe… I was just flipping through my recipe book on what to make for dinner and came across it. I might have gotten the recipe from Alicia Silverstone’s “The Kind Diet.”
I did change it up a bit, due to what I had in my fridge. Normally you can cut an onion in half-moons and sauté those up in the mix, and I decided to add mushrooms as well (because I LOVE mushrooms). I used smoked paprika and chili flakes to add some spice, and I added soy sauce and sesame oil for some Asian flare.
Fried udon noodles
- 1 head of cabbage (any type of green cabbage will do)
- 1 package udon noodles
- half a bunch parsley, roughly chopped
- 3 garlic cloves minced
- 2 scallions, chopped
- 6-8 crimini mushrooms
- 1 tsp smoked paprika
- 1 tsp chili flakes
- 1 tsp sesame oil
- 1 tbsp soy sauce
1. Cook your udon noodles according to the instructions on the package (basically boil water in a pot, pop in the udon noodles, cook for approximately 6-8 minutes). Drain the noodles and set aside.
2. Heat oil in a pan, and saute the garlic and chili flakes for a couple minutes. Add the cabbage. Now cook the cabbage for a good 10-15 minutes. If it gets dry on the bottom, add a bit of water. The idea is to wilt the cabbage down completely.
3. Add the mushrooms and cook until they are soft. Add the soy sauce, sesame oil, paprika, and some salt & pepper. Mix thoroughly.
4. Add the udon noodles and mix thoroughly again, so that the noodles are completely coated.
5. Serve with the parsley as a garnish (I added some fried garlic to garnish as well!)
Eat and enjoy that cabbage/mushroom/udon goodness!