Peanut cabbage noodles

Name: Peanut cabbage noodles
Total time: 20 min
Yield: 2 servings
Ingredients: 6 oz dry wheat noodles, egg-free noodles; 3 cups thinly sliced cabbage; 3 tbsp smooth peanut butter; 1½ tbsp soy sauce; 1, juiced lime; 1 clove, minced garlic; 1 tbsp vegetable oil

A creamy peanut sauce meets tender cabbage and noodles. A little lime keeps every bite lively.

20 minutes estimated for the original recipe · 2 servings

Dinnerveganvegetarian

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

noodles6 oz dry wheat noodles, egg-free
cabbage3 cups thinly sliced
peanut butter3 tbsp smooth
soy sauce1½ tbsp
lime1, juiced
garlic1 clove, minced
vegetable oil1 tbsp

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Cook noodles according to the package. Reserve 1/2 cups cooking water and drain.
Whisk peanut butter, soy sauce, lime juice and 3 tablespoons warm water until smooth.
Heat oil in a large skillet over medium-high heat. Cook cabbage 5 minutes, stirring. Add garlic for 30 seconds.
Add noodles and sauce. Toss over low heat, adding reserved cooking water until the sauce coats the noodles. Serve immediately.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

View my week