Cabbage and Glass Noodles Stir fry

  • 2 packages glass noodles cooked or soaked according to package directions
  • 4 Tablespoons avocado oil or other high heat oil, divided
  • 4 large eggs beaten
  • 1/2 carrot julienned
  • 1/2 sweet red pepper sliced thinly
  • 1/2 teaspoon CWG Teriyaki blend
  • medium green cabbage core removed and shredded
  • (OPTIONAL) 1 lb mushrooms cleaned and sliced 
  • 8 medium garlic cloves finely chopped
  • 2 Tablespoons Soy sauce
  • 3 Tbsp Oyster or Hoisin sauce
  • 8 whole green onions cut into 2" pieces
  • (OPTIONAL) 2 teaspoon Garlic Chili paste
  • Pinch of CWG Pink Himalayan Sea Salt
OPTIONAL: Shrimp, Chicken, Pork, Beef
    Cook or soak glass noodles according to package directions and set aside. Heat 2 T of oil in a Wok (or very large frying pan). Once hot, add beaten eggs. Stir continuously for 1 minute until scrambled. Remove from Wok and set aside. Add remaining 2 T of oil. Once hot, add shredded cabbage, carrots, sweet peppers and optional sliced mushrooms, and chopped garlic along with 1Tablespoon of soy sauce. Stir fry 3 to 4 minutes, moving veggies around the Wok or pan constantly, until they begin to soften. Add remaining Soy sauce, CWG Teriyaki blend cooked glass noodles, sliced green onion, cooked egg, Optional Chili garlic paste and a pinch of salt to Wok. Continue cooking 1 to 2 minutes until warmed through andmixed well. Serve immediately and Enjoy!

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