Skip to content

Cart

Your cart is empty

Article: Cabbage and Glass Noodles Stir fry

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!

    Leave a comment

    This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.

    All comments are moderated before being published.

    Read more

    Crab Au Gratin

    1 lb lump crab meat 1 tsp CWG Sea salt 1/2 tsp CWG No salt Smooth heat blend 1/2 tsp CWG No salt onion black pepper blend 1/2 cup Gruyere cheese grated 1/2 cup Fontina cheese grated 1/2 ...

    Read more

    Asian style sticky pork belly

    Slow Cooked Pork Belly: 2.2 lb rindless( trim off rind leaving a thin layer of fat) pork belly slices chopped in half (each piece being approx. the length of your index finger) 4+ ¼ cups hot chi...

    Read more