Tangy stir-fried cabbage and glass noodles from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 110) by Hetty Lui McKinnon

  • maple syrup
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  • roasted sesame oil
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  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute tamari for soy sauce, green cabbage or Brussels sprouts for purple cabbage, sweet potato starch noodles or rice vermicelli for mung bean vermicelli noodles, sugar for maple syrup, and rice vinegar for black vinegar.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tamari for soy sauce, green cabbage or Brussels sprouts for purple cabbage, sweet potato starch noodles or rice vermicelli for mung bean vermicelli noodles, sugar for maple syrup, and rice vinegar for black vinegar.

  • hmckimmey on February 05, 2026

    Used coleslaw mix instead of chopping cabbage, really quick recipe!

  • Tealismyname on January 25, 2025

    This was okay- I think it needed a bit of spice to it. We used green cabbage but perhaps red cabbage would add some depth.

  • crandall57 on September 28, 2024

    Loved the flavors of the dish. Would not use glass noodles next time; the noodle texture is off-putting for us. Will make again.

  • SheilaS on June 19, 2024

    an excellent way to turn some simple cabbage into a meal. I doubled the cabbage to 200g/serving, reduced the noodles to 40g/serving and added tofu. It was a bit sweet and also too salty for me so next time, I would reduce or omit the maple syrup and reduce the soy sauce. Still a very enjoyable meal.

  • pomona on March 24, 2024

    Great sauce. Very quick lunch when working from home.

  • bernalgirl on March 04, 2024

    I followed the recipe to the letter on this one, substituting Napa cabbage as offered, and found it a little too vinegary for our tastes. I’ll make this again, decreasing the black vinegar and using green cabbage, which gets silkier with cooking and would be a better contrast to the glass noodles.

  • snackbaby on November 12, 2023

    so good! added some tofu "mince", fried with a little msg and soy, and some sezchuan pepper in the sauce. pleasing combination of flavors and textures, felt indulgent despite containing a ton of cabbage.

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