CABBAGE STIR FRY

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INGREDIENTS

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• 7 brown rice ramen noodle "nests" ( or 1 whole package of any gluten free spaghetti noodle)

• 5 cups thinly sliced green cabbage

• 1 head of broccoli 

• 1/4 cup minced fresh ginger

• 6 cloves of garlic, minced

• 1 cup grated carrots

• 1 large yellow onion, diced

• 1/4 cup + 2 tablespoons sesame oil

• 1/3 cup + 2 tablespoons gluten free reduced sodium, gluten-free soy sauce (or tamari)

• 1 tablespoon organic cornstarch or arrowroot starch/flour

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INSTRUCTIONS​

1. Make stir fry sauce by combining 1/4 cup sesame oil with 1/3 cup + 2 TBSP soy sauce or tamari and 1 TBSP cornstarch or arrowroot starch. Whisk until well combined or put into a mason jar and shake vigorously. 

2. Remove the core from a green cabbage and thinly slice 6 cups of cabbage.

3. Cut broccoli into small florets.

4. Dice the yellow onion and mince the fresh garlic and ginger.

5. Grate the carrots.

6. Add the cabbage, broccoli, ginger, garlic, carrots, onion, and 2 TBSP sesame oil to a large skillet or dutch oven.

7. Cook over medium high heat, stirring often, for 15 - 20 minutes, or until cabbage is wilted, brocolli is tender and onion is softened.

8. Prepare the ramen noodles according to package instructions, leaving al dente- be sure to rinse in cold water to stop them from continuing to cook ( they will get sticky and unmanageable).

9. Once the cabbage stir fry is done, add in the cooked ramen noodles and homemade stir fry sauce.

10. Cook for 3 - 5 minutes until well coated and combined.

11. Add soy sauce to taste, if desired.

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Recipe adapted from Buildyourbite.com