Quick and cozy garlic egg noodles with cabbage, tossed in a savory soy-sesame sauce. A simple two-pot dinner ready in under 30 minutes!
Your New Favorite Cabbage and Noodles Recipe
If you’re looking for an easy cabbage and noodle recipe that’s cozy, quick, and full of flavor, these Garlic Egg Noodles with Cabbage are a total winner. This veggie-packed dinner combines buttery egg noodles, tender cabbage, and carrots in a savory garlic-soy sauce with a hint of peanut butter and sesame oil. It’s simple to make, ready in under 30 minutes, and delivers all the comforting vibes of classic stir-fried cabbage with noodles—perfect for busy weeknights when you need something satisfying and delicious.
This dish reminds me of the comforting Polish-style meals I grew up loving—simple ingredients, big flavor, and always satisfying. If you’re into Eastern European comfort food like I am, you’ll also love my hearty stuffed cabbage rolls and creamy chicken and noodles—two more favorites in our dinner rotation. Garlic egg noodles with cabbage brings that same warmth, with a quick veggie-forward twist your whole family will ask for again and again.
Peanut Butter in Noodles? Here’s Why It Works
You might be wondering, “Peanut butter in noodles? Really?” It sounds unusual, but trust me—it’s a game changer. The peanut butter adds a subtle creaminess and a hint of nuttiness that balances perfectly with the savory soy sauce and garlic. It helps create a rich, silky sauce that clings to the noodles and veggies without overpowering them.
If you’re used to peanut butter just in sandwiches or desserts, this savory twist might surprise you—in a good way! Give it a try—I would never lie to you.
How to Make Garlic Egg Noodles with Cabbage
Bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions, usually about 7–8 minutes. Once they’re tender, drain and set them aside.
In a large skillet over medium heat, combine the soy sauce, butter, peanut butter, sesame oil, minced garlic, shredded carrots, and chopped cabbage. Stir everything together and cook for about 5 minutes, until the butter is melted and the vegetables are softened.
Add the cooked noodles to the skillet and toss to combine. Let the noodles pan-fry with the veggies for another 5 minutes, stirring occasionally, until they’re lightly crispy on the edges and coated in the flavorful sauce.
Serve warm and enjoy a cozy, veggie-packed noodle dinner that comes together in under 30 minutes!
How to Store and Reheat Leftovers
If you have any leftovers (though these noodles rarely stick around!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, warm the noodles gently in a skillet over medium heat, adding a splash of water or soy sauce to keep them from drying out. You can also microwave them covered for 1–2 minutes, stirring halfway through for even heating. This way, your garlic egg noodles with cabbage stay just as tasty the second time around!
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Buttery Garlic Egg Noodles with Cabbage
PrintIngredients
- (1) 12 ounce bag egg noodles
- 1/4 cup soy sauce
- 3 tablespoons butter
- 2 tablespoons sesame oil
- 1 tablespoon peanut butter
- 3 cloves garlic minced
- 2 cups cabbage chopped
- 1/2 cup carrots shredded
Instructions
- Cook egg noodles according to package instructions (about 7–8 minutes), then drain and set aside.
- In a large skillet over medium heat, add soy sauce, butter, sesame oil, peanut butter, garlic, cabbage and carrots. Cook for about 5 minutes, until butter is melted and vegetables are softened.
- Add cooked noodles to the skillet. Pan-fry everything together for about 5 minutes, until noodles are slightly crispy and coated in sauce.
- Serve warm and enjoy!
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