This recipe comes to us from Katherine Deumling, the amazing cook responsible for the recipe database Cook With What You Have, our absolute favorite place to find dependable recipes with seasonal vegetables at their center. We have two variations below: Katherine's original with cabbage and a very easy spring version that replaces the cabbage with fresh arugula and cuts the cooking time in half. If you are vegetarian, simply omit the bacon and add an extra splash of soy sauce. Here's what Katherine has to say about this dish:
“Often when I cook, I like to invert the standard ratio of vegetable to grain, and use meat as a condiment to add a lot of flavor. Here I use 7 cups of thinly sliced cabbage with 10 to 16 ounces of noodles and 3 slices of bacon. You might even call this dish ‘noodley cabbage.’ You can certainly reduce the amount of cabbage to suit your taste. The key here is to sauté the cabbage quickly over high heat in two batches, unless you have a giant skillet and can do it in one. The cabbage should soften just a bit but retain a nice crunch. ”
Active time: 20 minutes | Easy | Makes 2 to 4 servings
3 tablespoons oil, divided
7 to 8 cups (1 small or 1/2 large) red or green cabbage, thinly sliced
1/2 teaspoon salt
3 slices bacon, diced (optional)
2 teaspoons grated ginger
1/4 to 1/2 teaspoon hot pepper flakes (to taste)
1 to 2 tablespoons soy sauce
2 scallions, trimmed and thinly sliced
1/3 cup cilantro, stems minced and leaves chopped
1 package (10.5 ounces) Umi Organic Noodles with Miso-Sesame Sauce OR 1 package (1 pound) Umi Organic Yakisoba Noodles
Optional: Wedges of lime
Directions
1. In a large skillet over high heat, heat 1 tablespoon oil. Add half the cabbage and half the salt and cook stirring frequently for about 5 minutes, until just tender. Remove from the pan and repeat with another tablespoon of oil and the remainder of the cabbage and salt.
2. When the second batch of cabbage is tender move it to one side of the pan, add the bacon, and cook for a minute or two, then add the ginger, hot pepper flakes, half the scallions and the cilantro stems. Sauté for a minute and then add the reserved cabbage back to the pan and mix well. Cook over high heat for a minute to marry flavors and heat everything well.
If using Umi Noodles with Miso Sesame Sauce:
3. Bring a large pot of water to a rapid boil. Tease apart the noodles. Drop the noodles into the boiling water. Start a timer for 2 minutes. Stir occasionally to loosen the noodles. When the timer rings, drain the noodles in the colander and rinse under cold running water briefly. Shake out the water thoroughly. Scoot the cabbage mixture to the side of the pan again and add the cooked noodles. Stir and fry, slowly mixing in the cabbage. Add the miso sesame sauce, 1 tablespoon soy sauce (optional), remaining scallions and cilantro. Stir well and serve with wedges of lime for people to add as they like.
If using Umi Yakisoba noodles:
3. Scoot the cabbage mixture to the side of the pan again and add the yakisoba noodles. Stir and fry, slowly mixing in the cabbage, and cook until the noodles are hot and crispy in spots. Add the soy sauce, remaining scallions and cilantro. Stir well and serve with wedges of lime for people to add as they like.
Variation: Gingery Arugula and Bacon Fried Umi Noodles
Active time: 20 minutes | Easy | Makes 2 to 4 servings
3 tablespoons oil, divided
1/2 teaspoon salt
3 slices bacon, diced (optional)
2 teaspoons grated ginger
1/4 to 1/2 teaspoon hot pepper flakes (to taste)
2 bunches fresh arugula, washed, stems chopped, leaves torn
2 scallions or green garlic, trimmed and thinly sliced
1/3 cup cilantro, stems minced and leaves chopped
1 package (10.5 ounces) Umi Organic Noodles with Miso-Sesame Sauce OR 1 package (1 pound) Umi Organic Yakisoba Noodles
1 to 2 tablespoons soy sauce
Optional: Wedges of lime
Directions
1. In a large skillet over high heat, heat 1 tablespoon oil. Add the bacon, and cook for a minute or two, then add the ginger, hot pepper flakes, the arugula stems, half the scallions, and the cilantro stems. Cook over high heat for a minute to marry flavors and heat everything well.
If using Umi Noodles with Miso Sesame Sauce:
2. Bring a large pot of water to a rapid boil. Tease apart the noodles. Drop the noodles into the boiling water. Start a timer for 2 minutes. Stir occasionally to loosen the noodles. When the timer rings, drain the noodles in the colander and rinse under cold running water briefly. Shake out the water thoroughly. Add the torn arugula leaves and cooked noodles to the pan. Stir and fry, slowly mixing in the arugula. Add the miso sesame sauce, 1 tablespoon soy sauce (optional), remaining scallions and cilantro. Stir well and serve with wedges of lime for people to add as they like.
If using Umi Yakisoba noodles:
2. Add the yakisoba noodles and torn arugula leaves. Stir and fry, slowly mixing everything together, and cook until the noodles are hot and crispy in spots. Add the soy sauce, remaining scallions and cilantro. Stir well and serve with optional wedges of lime for people to add as they like.
