Onion Cabbage and Carrot Rice Noodles Stir Fry

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I was inspired to make this after reminiscing this dish I had back when I was in Brisbane. I would sometimes catch a train into the city and eat lunch at the food courts.

There was this one place that had DELICIOUS noodles with cabbage and carrots, it just tasted so good.

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Though what I made was slightly different, because I wasn’t able to get the proper noodles, so YAY that means when I do, I can create another recipe that resembles what I hate even more. I actually think the name of the dish I ate was called yakisoba.

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You can totally use any type of noodles you see fit, I used Trader Joe’s thin fresh rice noodles. I think brown rice noodles would be cool to use, if only I actually FOUND some, haha. Though I think in this case, fresh noodles will work better than dried ones.

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Onion Cabbage and Carrot Rice Noodles Stir Fry

2 tablespoons extra light olive oil
1 medium onion
2 cloves garlic
1 medium carrot
1/8 teaspoon Himalayan/sea salt
3 cups cabbage
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon white cooking wine
1 tablespoon cornstarch
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon sesame oil
1 teaspoon molasses
1/2 teaspoon coconut sugar
1/2 teaspoon ground mustard
1/4 teaspoon ground cloves
A few sprinkles ground pepper
1 scallion
1 teaspoon sesame seeds
1-2 packets fresh thin rice noodles (or brown rice noodles, udon, soba)

Peel and slice the onion into thin strips. Peel the garlic, then dice it up. Add the onion and garlic in a frying pan with 2 tablespoons olive oil.

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Use a julienne peeler to slice the carrot into small matchstick like pieces.

Chop the cabbage into small, long, rectangular pieces and measure about 3 cups, pretty tightly packed.

Turn the heat to high-medium high (6, but stove should not be red). Fry the onion and garlic for about 8 minutes, then add the carrots and salt.

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During this time, cook the noodles according to instructions on the packet. But, it’s very important that the noodles, particular fresh rice noodles are undercooked, otherwise they will just be mushy and sticky. I literally just put them in water, turned it on high and waited 4-5 minutes before taking it off the stove. The water wasn’t even boiling yet.

Be sure to drain the noodles very well.

Back to the veggies, stir and cook for another 5 minutes and add the cabbage.

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Mix together the sauces and spices, including the soy sauce, rice vinegar, cooking wine, cornstarch, onion powder, garlic powder, paprika, sesame oil, molasses, coconut sugar, ground mustard and ground cloves. Stir until everything is very evenly mixed.

After the cabbage has been added, the vegetables should be stirred for about 4 minutes, then add the noodles (after it has been drained) in after, along with the sauce. Stir it around for a minute or two and make sure the noodles and vegetables are evenly coated with sauce, and turn the heat off. Spoon everything into bowls.

Chop the scallions into small pieces and add it to the top, along with the sesame seeds and serve.

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Onion Cabbage and Carrot Rice Noodles Stir Fry
Serves: 3
 

Ingredients
  • 2 tablespoons extra light olive oil
  • 1 medium onion
  • 2 cloves garlic
  • 1 medium carrot
  • ⅛ teaspoon Himalayan/sea salt
  • 3 cups cabbage
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon white cooking wine
  • 1 tablespoon cornstarch
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon sesame oil
  • 1 teaspoon molasses
  • ½ teaspoon coconut sugar
  • ½ teaspoon ground mustard
  • ¼ teaspoon ground cloves
  • A few sprinkles ground pepper
  • 1 scallion
  • 1 teaspoon sesame seeds
  • 1-2 packets fresh thin rice noodles (or brown rice noodles, udon, soba)

Instructions
  1. Peel and slice the onion into thin strips. Peel the garlic, then dice it up. Add the onion and garlic in a frying pan with 2 tablespoons olive oil.
  2. Use a julienne peeler to slice the carrot into small matchstick like pieces.
  3. Chop the cabbage into small, long, rectangular pieces and measure about 3 cups, pretty tightly packed.
  4. Turn the heat to high-medium high (6, but stove should not be red). Fry the onion and garlic for about 8 minutes, then add the carrots and salt.
  5. During this time, cook the noodles according to instructions on the packet. But, it’s very important that the noodles, particular fresh rice noodles are undercooked, otherwise they will just be mushy and sticky. I literally just put them in water, turned it on high and waited 4-5 minutes before taking it off the stove. The water wasn’t even boiling yet.
  6. Be sure to drain the noodles very well.
  7. Back to the veggies, stir and cook for another 5 minutes and add the cabbage.
  8. Mix together the sauces and spices, including the soy sauce, rice vinegar, cooking wine, cornstarch, onion powder, garlic powder, paprika, sesame oil, molasses, coconut sugar, ground mustard and ground cloves. Stir until everything is very evenly mixed.
  9. After the cabbage has been added, the vegetables should be stirred for about 4 minutes, then add the noodles (after it has been drained) in after, along with the sauce. Stir it around for a minute or two and make sure the noodles and vegetables are evenly coated with sauce, and turn the heat off. Spoon everything into bowls.
  10. Chop the scallions into small pieces and add it to the top, along with the sesame seeds and serve.


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