Noodles · FIRST EDITION

Ginger cabbage & garlic noodles

Soft noodles, sweet-edged cabbage and plenty of ginger, made from a short shopping list.

25 minutes · Serves 2

Meals built around lower-cost staples, beans, grains and everyday vegetables.

Serving inspiration · stock photograph

If stir-fried noodles are familiar, giving cabbage time to brown brings a sweeter flavour to the bowl.

Here’s how.

1
Prepare the noodles
Cook the noodles following the packet, drain and set aside.
2
Brown the cabbage
Heat oil in a wide pan over medium-high heat. Add cabbage and carrot. Cook for 7–9 minutes, turning occasionally, until tender with brown edges.
3
Wake up the ginger
Add ginger and garlic and stir for 1 minute. Add soy sauce, vinegar and the measured water.
4
Toss and serve
Add noodles and toss over medium heat for 2 minutes until hot. Add a splash more water if they stick together.

Use a wide pan so the cabbage can brown. For larger portions, cook the vegetables in batches.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.