Stir-Fried Cabbage and Edamame with Soba Noodles

By Jennifer

Stir-Fried Cabbage and Edamame with Soba Noodles

Remember that purple cabbage from the Rainbow Stir-Fry recipe a few weeks back?  I came up with this recipe as a way to use up some of the left-over cabbage.

Serves 4 adults.

  • 1 onion, sliced vertically
  • 2 garlic cloves, chopped
  • 1 TBS peanut oil
  • about 4 cups thinly sliced purple cabbage
  • 3/4 cup stir-fry sauce, such as House of Tsang Classic Stir Fry Sauce (I found this in my regular supermarket)
  • 8.8 oz. soba noodles
  • 1 cup frozen shelled edamame
  • 1/2 cup lightly salted roasted peanuts, chopped

Simmering soba and edamame

Bring a medium-sized pot of water to a boil;  add the soba noodles and edamame and simmer for 6 – 7 minutes, or according to your soba noodle package directions.  Drain.

Draining soba and edamame

While the soba and edamame are cooking, heat a wok over medium-high heat.  Add the peanut oil and swirl around the wok.

Onions in the wok

Add the onions and stir-fry for 2 -3 minutes, until they begin to soften and brown.

Adding garlic

Add the garlic and stir-fry until fragrant, about 30 seconds.

Adding cabbage

Add the cabbage and stir-fry about 4 minutes.

Adding soba, edamame and sauce to vegetables

Add the stir-fry sauce, soba noodles and edamame, and toss well to heat through.  Serve sprinkled with the chopped peanuts.

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