Serves 4
30 min
Thai Cabbage Stir-Fry
Recipe GLPRbed258fd89bac1
A vibrant, fresh Thai-inspired stir-fry loaded with crisp vegetables, aromatic garlic, and a tangy lime-soy sauce. Served over soft rice noodles and topped with toasted peanuts, fresh mint, cilantro, and cool cucumber slices. Light, flavorful, and ready in 30 minutes.
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Ingredients
1/2 head cabbage, shredded
1/2 cup shredded carrots
1 red bell pepper, diced
1 cucumber, sliced
2 cloves garlic, minced
3-4 tablespoons fresh lime juice
1/2 cup low-sodium soy sauce
1 tablespoon sesame seed oil
1 teaspoon sriracha sauce
1/2 cup unsalted roasted peanuts, chopped
Handful of fresh cilantro, chopped
Handful of fresh mint leaves, chopped
2-3 limes, cut into wedges
2 ounces rice noodles (about 1/2 package)
Directions
Bring a pot of water to a boil. Add rice noodles and soak for 3-4 minutes until softened, then drain and set aside.
Heat the sesame seed oil in a large wok or skillet over medium-high heat. Once hot, add the minced garlic and sauté for about 1 minute until fragrant, stirring constantly.
Pour in the soy sauce, sriracha sauce, and lime juice. Stir to combine all ingredients well.
Add the diced red bell pepper and shredded carrots to the pan. Cook for 1 minute, stirring constantly.
Add the shredded cabbage and toss everything together. Continue cooking for 2-3 minutes until the cabbage is slightly softened but still has some crunch. Add more soy sauce if desired.
Transfer the stir-fried vegetables to a serving dish. In the same pan, add the cooked rice noodles with a splash of the hot cooking liquid and toss briefly to finish cooking and coat with sauce.
Divide the rice noodles among serving bowls and top with the vegetable stir-fry. Garnish generously with the chopped peanuts, fresh cilantro, and fresh mint.
Serve warm with cucumber slices and lime wedges on the side for a refreshing, cooling contrast.
