Carrot and Cabbage Noodle Stir Fry Recipe
A vibrant and healthy Carrot and Cabbage Noodle Stir Fry featuring gluten-free soba noodles tossed with crunchy cabbage, sweet carrots, and a savory soy-based sauce. This quick and easy dish is perfect for a nutritious weeknight dinner or meal prep, offering a delightful balance of flavors and textures with optional toppings like fresh cilantro, green onions, and toasted nuts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Gluten Free
Ingredients
Sauce
- 1/4 cup gluten free soy sauce or tamari (60ml)
- 2 tbsp water (30ml)
- 2 tbsp rice vinegar (10ml)
- 1 tbsp sesame oil (15ml)
- 2 tsp sugar
- 2 tsp toasted sesame seeds, optional
Noodles and Vegetables
- 8 oz gluten free soba noodles
- 1-2 tbsp cooking oil (vegetable or canola oil recommended)
- 1 medium white or yellow onion, diced
- 1 large carrot, cut into matchsticks
- 1 tbsp fresh ginger, grated
- 2 cloves fresh garlic, minced
- 1 lb red or green cabbage (or both), thinly sliced or shredded (450g)
Optional Toppings and Additions
- Handful of fresh cilantro, optional
- Green onions, sliced, optional
- Chopped peanuts or cashews
- Toasted sesame seeds
Instructions
- Prepare the sauce: In a small bowl, whisk together the gluten free soy sauce or tamari, water, rice vinegar, sesame oil, sugar, and toasted sesame seeds if using. Set aside to allow the flavors to meld.
- Cook the noodles: Bring a large pot of water to a boil and cook the gluten free soba noodles according to package instructions, usually 4-6 minutes until al dente. Drain and rinse under cold water to stop cooking and prevent sticking.
- Sauté aromatics: Heat 1 to 2 tablespoons of cooking oil in a large skillet or wok over medium-high heat. Add the diced onion, grated ginger, and minced garlic. Stir-fry for about 2-3 minutes until fragrant and the onions begin to soften.
- Add vegetables: Add the matchstick carrots and shredded cabbage to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp but still have a nice crunch.
- Combine noodles and sauce: Add the drained soba noodles to the skillet with the vegetables. Pour the prepared sauce over the top and toss well to combine, ensuring the noodles and vegetables are coated evenly. Cook for 1-2 minutes more to heat through and meld the flavors.
- Serve and garnish: Remove from heat and transfer to serving dishes. Top with optional fresh cilantro, sliced green onions, chopped peanuts or cashews, and extra toasted sesame seeds as desired. Serve immediately for best texture and flavor.
Notes
- For spicier versions, add a splash of chili oil or sprinkle crushed red pepper flakes.
- Substitute soba noodles with other gluten free noodles if unavailable.
- Use a mix of red and green cabbage for more color and flavor complexity.
- To keep this dish vegan, ensure your soy sauce or tamari is free from animal-derived additives.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent overcooking the noodles.
