Try this fibre-rich savoy cabbage stir-fried noodles in Thai style! It tastes delightful and very easy to make. Perfect for a busy day.
How do you stir-fry noodles? I usually cook in a typical Chinese way – sesame oil and soy sauce. This time, I wanted something different. I tried with fish sauce and oyster sauce, some kind of Thai flavour which was also very appetising.
For the vegetables, I picked savoy cabbage, a winter cruciferous vegetable.
What is Savoy Cabbage?
Savoy cabbage originated in Europe and season in winter. It may be less commonly grown in Asia, and most of them are imported.
Savoy cabbage’s nutrition profile is similar to ordinary green cabbage. Savoy cabbage have a little more potassium, but not as sweet as the normal green cabbage. The leaves of savoy cabbage are very ‘tough’ and difficult to tear apart. Hence, good for making cabbage rolls.
The outer leaves of savoy cabbage are quite thick and it’s difficult to be softened. I always use the inner leaves that are lighter in colour, but taste better after frying.
This time, referring to other Pad See Ew (Thai-style fried noodles), using dark soy sauce, oyster sauce, soy sauce, vinegar and sugar. I didn’t have dark soy sauce so I omitted it, but added fish sauce and lemon juice to enhance the Thai flavour. Although the amount of sauce alone may seem salty, it has a very pleasing savoury and sour aroma when cooked, and you won’t taste the sweetness as well.
Ingredients
Serves 2
- 2 noodles (suitable for stir-fry)
- 1 clove garlic, minced
- ½ shallot, diced
- 8-10 frozen shrimps, thawed
- 100 g savoy cabbage, shredded
- 3 mushrooms, sliced
- 1 egg
- lemon juice
- salt and pepper
- fresh coriander leaves, chopped
For the Seasoning Liquid
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp fish sauce
- 1 tsp sugar
- 1 tsp white vinegar
- 1 tbsp water
How to Make Thai Style Noodles with Savoy Cabbage
- Mix all the seasoning liquid ingredients in a small bowl and set aside.
- Cook the noodles as per package instructions. You may want to add a little oil to the cooked noodles to prevent sticking.
- Heat a tbsp of oil in a frying pan, sauté the garlic and shallots until fragrant. Add the mushrooms and savoy cabbage, stir fry until the cabbage wilted. Tip in the shrimps and cook until they turned colour.
- Make some space in the pan, crack in the egg and scramble it. Then quickly stir fry everything together. Season with a generous pinch of salt and pepper, then tip them into a plate.
- In the same pan, again heat a little more oil and return the cooked noodles. Loosen it up and pour over the seasoning liquid.
- Add back the cooked veggies and shrimps, give everything a nice stir-fry. Freshly squeeze in lemon juice and garnish with coriander. Serve immediately.
More Stir-Fry Noodles Ideas
- The Not-So-Xiamen Chow Mei Fun (Stir-fried Vermicelli)
- Stir-fried Noodles with Vegetables in 20 mins
- Spicy Stir-fried Glass Noodles with Cabbage
- Shacha Stir-fried Glass Noodles with Shrimp and Veggies
- Korean Stir-fried Glass Noodles (Japchae)
- Miso Mapo Aubergine Stir-fried Vermicelli
