If you’re looking for an easy weeknight meal, this is it! If you can boil noodles, you can make this dish thanks to an awesome tip I found on the Vegetarian Times website. While the noodles are boiling, thinly slice the napa cabbage, and place it in a large strainer. When the noodles are finished cooking, strain them over the cabbage. The cabbage is lightly cooked and everything is tossed with the sauce. If you’ve been cooking along with us this CSA Season, than you probably have most of the ingredients for this in your refrigerator!
Use your favorite stir-fry type noodles for this dish. Soba, udon, or rice noodles will work great. The beauty of this dish is definitely in the ease of preparation, but feel free to add a protein like grilled chicken or seasoned tofu. Shaved carrot or other very thin vegetables can also go into the strainer with the cabbage. As is this dish is simple, and filling. Nice for this warm fall week we’re having!
I was able to whisk the sauce ingredients together pretty easily with a fork, making clean-up very easy! If you prefer, use an immersion blender to help get everything together. Taste and adjust the flavor if necessary, I kept the sauce mild but you can make it spicier or sweeter.
Napa Cabbage Peanut Noodles serves 4
4 cups Napa Cabbage, sliced very thin, into bite size shreds
8 oz stir fry noodles like soba, udon, or rice noodles
1/4 cup peanut butter
2 tablespoons toasted sesame oil
2 tablespoons tamari (GF if necessary) or shoyu soy sauce
1 tablespoon rice vinegar
juice from half a lime
1 tablespoon honey or maple syrup
1 teaspoon grated ginger
1 garlic clove, grated
1/2 teaspoon crushed red pepper or chile sauce (optional)
Boil noodles according to package directions. Place cabbage in a large strainer. While noodles are cooking whisk together dressing ingredients. Drain noodles over cabbage, transfer noodles and cabbage to a large bowl. Toss dressing, cabbage, and noodles together with tongs. Taste and adjust seasoning as necessary. Serve warm or chilled.