Vietnamese Stir-Fried Noodle Dish with Peanut Sauce
A quick and satisfying weeknight stir-fry with chewy noodles, crisp cabbage, and a rich, savory peanut sauce. Topped with fresh cilantro and scallions for a burst of color and flavor.
- Total time
- 30 min
- Servings
- 2
- Calories
- 520
- Protein
- 14g
Ingredients
- 8 oz rice noodles
- 3 tbsp peanut butter
- 2 tbsp soy sauce
- 3 cloves garlic
- 2 cups cabbage
- 3 stalks scallions
- ¼ cup cilantro
- 2 tbsp vegetable oil
Instructions
- 1
Cook the 8 oz rice noodles according to package directions until just tender, about 5-7 minutes. Drain and rinse with cold water to stop cooking; set aside.
- 2
In a small bowl, whisk together the 3 tbsp peanut butter, 2 tbsp soy sauce, and 3 tbsp water until smooth. Set aside.
- 3
Mince the 3 garlic cloves and thinly slice the 3 scallions, separating white and green parts. Shred the 2 cups cabbage into thin strips.
- 4
Heat the 2 tbsp vegetable oil in a large skillet or wok over high heat. Add the garlic and white parts of scallions; stir-fry until fragrant, about 30 seconds.
- 5
Add the cabbage and stir-fry until it begins to wilt but still has crunch, about 2-3 minutes.
- 6
Add the cooked noodles and the peanut sauce. Toss everything together until the noodles are evenly coated and heated through, about 2 minutes.
- 7
Remove from heat and garnish with the green scallion parts and the 0.25 cup cilantro. Serve immediately.
Tools you’ll need
- Large skillet or wok
- Pot for boiling noodles
- Small bowl
- Knife and cutting board
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