Ingredients
2 cups cabbage, shredded
1 medium carrot, julienned
1 small capsicum, sliced thin
2–3 spring onions, chopped (optional)
2–3 cloves garlic, minced
1 tsp ginger, minced
2 tbsp oil (vegetable/olive)
1–2 tsp soy sauce (or tamari for gluten-free)
½ tsp black pepper
Salt to taste
Optional: ½ tsp chili sauce for heat
Optional noodles:
150–200 g cooked rice noodles, egg noodles, or instant noodles
Execution
1. Prepare Vegetables
Wash and shred cabbage finely.
Julienne carrot, slice capsicum, chop spring onions.
Keep garlic and ginger ready.
2. Stir-Fry Vegetables
Heat oil in a pan or wok on medium-high flame.
Add garlic and ginger; sauté until fragrant.
Add carrot and capsicum; stir-fry 2–3 minutes.
Add cabbage; stir-fry 4–5 minutes until slightly soft but still crunchy.
Season with salt, pepper, soy sauce, and optional chili sauce.
3. Add Noodles
If using cooked noodles, add them to the pan.
Toss everything together for 2–3 minutes until evenly coated with sauce.
Garnish with spring onions before serving.
4. Serve
Serve hot as a light lunch or dinner.
Optional: Sprinkle sesame seeds or a drizzle of sesame oil for extra flavor.
Additional tips
Don’t overcook cabbage — it should stay slightly crunchy.
For a protein boost, add tofu, paneer, or cooked chicken.
Add a dash of lemon juice or vinegar for tanginess.
Use high heat for quick stir-frying — preserves color and crunch.