Spicy Cabbage Noodles (easy noodle stir-fry)

These easy-to-make spicy cabbage noodles are addictively delicious and take only 30 minutes to make! This spicy cabbage noodles recipe is perfect for late suppers and busy weeknights. It tastes just as good as takeout and is sure to be a hit with the whole family!

This is the recipe I make when I’m craving Chinese takeout but don’t have the time or money for it. Not to mention, I live at least 20 minutes away from the closest place and don’t enjoy leaving the house.

In all seriousness, though, this has been my go-to better-than-takeout recipe for years.  Something I love to toss together whenever the craving hits.

What started as an excuse to make another batch of homemade noodles quickly turned into one of my favorite—and, if I do say so myself, yummiest—recipes.

With an addictive sauce, bouncy noodles, and pretty much whatever veggies you want to add, it’s hard to go wrong with this recipe.

Not to mention, the flavor can easily be adjusted to be as spicy or mild as you like (despite the name), and it can take as little as 30 minutes to get these easy noodles on the table.

You can also add your favorite meat or serve these noodles as a side along with any of your favorite Asian-inspired recipes.

This recipe is sure to be a hit with everyone who tries it and will likely become a quick and easy staple in your kitchen—just as it has in mine!

How To Make Spicy Cabbage Noodles

Ingredients

For the noodles:

• Long noodles of choice (I usually use homemade spaghetti noodles, but ramen noodles, rice noodles, or even egg noodles will all work)
• Green cabbage, roughly chopped or shredded (you can also use purple cabbage)
• Carrots, peeled, then  thinly sliced or peeled into ribbons
• Green onions, quartered, then cut in half lengthwise
• Neutral oil, for cooking the veggies( I like to use avocado oil)

For the sauce:

• Minced garlic
• Gochujang paste
• Soy sauce
• Oyster sauce
• Garlic powder
• Sesame oil
• Brown sugar
• Rice vinegar

Additional mix-in ideas:

• Bok choy
• Red pepper flakes
• Green peppers
• Ground pork, ground chicken, or ground beef.
• Sesame seeds
• Napa cabbage
• Rehydrated shiitake mushrooms
• Chili oil
• Black vinegar
• sliced mushrooms

Directions

In a large skillet over medium-high heat, sauté your shredded cabbage, carrot ribbons, and green onions in your oil of choice. Stirring often, cook just until the veggies are tender. Remove the skillet from the heat and set it aside.

Bring a large pot of water to a boil and cook your noodles according to the package or recipe directions.

While the noodles are cooking, place all of the sauce ingredients in a small bowl and whisk to combine.

Return the skillet to the stove over medium heat. Pour the sauce over the veggies and toss to combine.

Drain the cooked noodles and add them to the skillet. Toss to coat with the sauce and cook just until everything is heated through, and the sauce has thickened slightly.

Serve immediately and enjoy!

Recipe Notes

Any leftover spicy cabbage noodles can be stored in an airtight container in the fridge for up to 3 days.

These noodles are great served on their own, but they also pair well with any of your favorite Asian-inspired recipes. For a heartier meal, add ground pork or chopped chicken. And feel free to add any of your favorite vegetables as well!

Both gochujang paste and oyster sauce are available at most grocery stores, but if you have trouble finding them, they can be ordered online.

Be Sure to Check Out These Great Recipes, Too!

Easy Soy Sauce Noodles

Spicy peanut ramen | Thai-inspired recipe

Spicy Gochujang Noodles | 10-minute recipe

Easy Mongolian beef Recipe