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Cabbage and noodle stir fry

Cabbage and noodle stir fry

Make the most of Chinese flavours with this fiery dish

  • Feeds 2Feeds 2
  • Ready in 15 minutes

Each serving contains

  • Energy
    1744kj 417kcal
  • Fat
    Med 15%
  • Saturates
    Low 19%
  • Sugar
    Med 15%
  • Salt
    Low 15%

% of adult’s reference intake | Carbohydrates per serving : 47g


  • 45g cashew nuts
  • 150g Co-op medium egg noodles
  • 1 tsp sesame oil
  • 1 tbsp Co-op sunflower oil
  • 175g Co-op British spring cabbage, finely shredded
  • 2cm ginger, peeled and cut into matchsticks
  • 1 clove garlic, cushed
  • 1 red chilli, deseeded and finely chopped
  • 1 red pepper, deseeded and sliced
  • 2 spring onions, sliced
  • 1 tbsp Co-op balsamic vinegar
  • 1 tbsp Co-op clear honey
  • Splash soy sauce (optional)


  1. Toss the cashews in a dry frying pan on a medium heat until golden
  2. Tip onto a plate and set aside
  3. Cook the noodles according to the pack instructions, drain, then toss with the sesame oil and set aside
  4. Heat the sunflower oil in a large frying pan or wok, then add the cabbage, ginger, garlic and chilli
  5. Stir fry on a medium heat for 3 mins
  6. Add the red pepper and spring onion, and stir fry for another 2-3 mins, until the cabbage is tender
  7. Add the noodles, cashew nuts, balsamic vinegar and honey
  8. Season, then heat through, stirring all the time
  9. Serve with a splash of soy sauce, if you like

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