Beef and Cabbage Stir-Fry Noodles
Equipment
- Large pot
- Large skillet
- Colander
Ingredients
- 8 ounces dried spaghetti or ramen noodles
- 1 pound ground beef
- 5 cups shredded green cabbage
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons neutral oil
- 1/2 teaspoon black pepper
- 2 green onions, sliced (for serving)
Instructions
- Bring a large pot of water to a boil and cook the noodles according to package directions until just tender. Drain and set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain excess fat if needed and transfer the beef to a plate.
- Add the remaining tablespoon of oil to the same skillet. Add the sliced onion and cook for 2 minutes until it starts to soften. Stir in the garlic and cook for 30 seconds.
- Add the shredded cabbage and black pepper. Cook, stirring often, for 4 to 5 minutes until the cabbage wilts but still has some bite.
- Return the cooked beef to the skillet. Add the drained noodles and soy sauce. Toss everything together for 2 minutes until the noodles are coated and heated through.
- Remove from heat and top with sliced green onions before serving.
Notes
Cabbage releases water as it cooks, so keep the heat high and stir frequently to avoid steaming. Leftovers reheat well in a skillet with a splash of water to loosen the noodles. If you want a bit more bulk without extra cost, add another cup of shredded cabbage during the final toss.
Course: Main Course
Cuisine: Asian
Equipment: Large pot, Large skillet, Colander
Cuisine: Asian
Equipment: Large pot, Large skillet, Colander