January 26, 2021

Napa Cabbage and Noodles, Vegan & Gluten Free

cabbage and noodles 1

This all started when I ordered some Napa Cabbage from Wegmans and what they brought me was enough cabbage to feed an army. It weighed more than my dog and he is 10 lbs. What to do ?

I really wanted to use glass noodles, they are made from sweet potato starch. No bueno, I guess they were out. I used Tinkyada Gluten free noodles instead.

But really this wasn't about the noodles. Back to the cabbage. I cut it in in half and then quarters This recipe has loosely measured ingredients. Make more, you'll thank me.

You say you like more ginger? I'm all about the ginger. Want more garlic?

This goes for the scallions, basil, its a no mess up easy thing. Relax.

Add MORE of your favorite thing. This is merely guide, Lets get to it.

This will probably feed 3-4 people but not in my world, maybe two with left overs. You can make it in two batches if you don't have an extra large pan or wok.

Oh and the aromatics, whoa! Your house will smell great!

Ingredients

  • 4-6 Cups Napa Cabbage washed and chopped set aside

  • Handful gluten free pasta break in half

  • 2 carrots peeled and grated

  • 2 -3 Tablespoons grated ginger

  • 2 large cloves garlic. ( I use the micro plane)

  • 1 teaspoon lemongrass paste

  • small handful fresh basil chopped chiffonade

  • 1 cup chopped scallions on the bias

  • 3/4 cup coconut aminos

  • 1 tablespoon Brown sugar

  • 2 Tablespoon olive oil

  • 2 Tablespoons rice wine vinegar

  • Boil about 4 cups water add some olive oil, about two teaspoons. Cook the pasta, drain and set aside. Note: You have to watch the gf pasta, make sure it doesn't stick.
  • In a cup or a small bowl, add the coconut aminos, brown sugar and Rice vinegar and a pinch of the fresh basil. Mix well. Set aside.
  • In a large sauté pan turn the heat to medium high. Add the olive oil ginger, garlic ,and lemongrass paste. Stir around for a minute or two.
  • Add the Cabbage, and carrots, stir fry until almost tender. It will shrink as soon as the liquid is added. You can do it in batches if your pan is too small.
  • Add the noodle, give it a good stir and then add the Coconut amino, brown sugar and rice vinegar mixture. Stir until incorporated.
  • garnish with green onions and chopped basil.

This is so Yummy, It was a nice surprise. The idea is, play with your food. Nothing needs to be exact, or perfect. Just fun.

Just do what you love.

Laurel Herman
CHEF & CULINARY EXPERT
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