Ingredients

The following ingredients have 3 Servings
  • 8 ounces thin noodles
  • 1 tablespoon extra-virgin olive oil
  • 1/2 red onion (, thinly sliced)
  • 1 red bell pepper (, thinly sliced)
  • 1 pound shredded cabbage
  • 1 inch fresh ginger (, minced)
  • 1 garlic clove (, minced)
  • 2 green onions (, chopped (for garnish))
  • 1/2 teaspoon fine sea salt & black pepper
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons tamari ((gluten-free soy sauce))
  • 2 teaspoons curry powder
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup

Instruction

  • Bring a pot of salted water to a boil, and cook the noodles according to the directions on the package. When they are done, drain and set aside.
  • While the noodles are cooking, heat the olive oil in a separate large skillet over medium heat and add in the red onion, bell pepper, and shredded cabbage. Stir until the veggies have softened, about 8 to 10 minutes. Add in the ginger and garlic, and stir for 1 more minute.
  • To prepare the sauce, stir together the sesame oil, tamari, curry powder, vinegar, and maple syrup. Pour the sauce over the sauteed veggies and add in the cooked noodles.
  • Season the noodles and veggies with a 1/2 teaspoon of salt and black pepper, or to taste, and toss well to make sure everything is well-coated in the sauce and piping hot. Serve warm right away, with chopped green onions on top, if desired. Leftovers can be stored in an airtight container in the fridge for up to 5 days. (They are delicious cold, too!)