Quick Chinese Chicken & Cabbage Spaghetti

What comes to mind when you think of weeknight dinner? A casserole? Pot of stew? A quick pasta?

For us, it changes from season to season, but for now, it looks like this one-pot rice noodle dish with chicken and cabbage. It comes together in about 15 minutes, and it then scooped into bowls and passed around the table. Extra sriracha for Danny and me, please.

Quick Chinese Chicken & Cabbage Noodles on www.simplebites.net #dinner #recipe

Inspired from a dish in Steamy Kitchen’s Healthy Asian Favorites, this Chinese Chicken & Cabbage Spaghetti has become a recent family favorite. I mean, who doesn’t love slurping noodles?

The boys are making slow progress with their chopsticks, but it makes for good entertainment around the table.

Chinese Chicken & Cabbage Noodles on www.simplebites.net #dinner #familyfriendly #fast

Enjoy the dish in its simplicity, or bulk it up a little with extra additions such as broccoli florets, sesame seeds, or slivers of carrot.

Quick Chinese Chicken & Cabbage Spaghetti

Sometimes a big bowl of noodles is just the ticket and this family-friendly favourite combines vegetables, protein and noodles for a one-pot wonder. Adapted from Steamy Kitchen's Healthy Asian Favourites.
5 from 2 votes
Print Pin Rate
Course: Main Dishes
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 4 people
Calories: 569kcal
Author: Aimee

Ingredients

  • 1 package rice noodles (400g)
  • 3 Tablespoons Tamari soy sauce
  • 1 Tablespoon balsamic vinegar
  • 1/2 tsp sriracha
  • 1/2 tsp cornstarch
  • 2 Tablespoons sesame oil divided
  • 1 pound raw ground chicken
  • 1 pound Savoy cabbage shredded (or Napa cabbage
  • 1 cup chopped white leek
  • 1 tsp grated ginger
  • 1 tsp grated garlic

Instructions

  • Prepare noodles according to package directions. I soaked mine in very hot water for 10 minutes. Drain and reserve.
  • In a small bowl, whisk together the ingredients for the sauce: soy sauce, vinegar, sriracha, cornstarch and 1 tablespoon sesame oil.
  • Have all ingredients prepared before your begin cooking.
  • Heat a wok or a non-stick skillet over high heat and add the remaining sesame oil. Carefully add the ground chicken and cook, stirring often, for about 3 minutes or until browned. Add the cabbage, leek, ginger and garlic all at once and stir fry over high heat for 2-3 minutes or until wilted and soft.
  • Add the noodles and the sauce and mix well until heated through. Serve hot.

Notes

Feel free to substitute actual spaghetti or your favorite noodle in this recipe. It is particularly great with egg noodles.

Nutrition

Calories: 569kcal | Carbohydrates: 59g | Protein: 27g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 989mg | Potassium: 560mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1665IU | Vitamin C: 40.3mg | Calcium: 78mg | Iron: 2.7mg

 

What is a weeknight meal you are enjoying these days?

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33 Comments

  1. I don’t think I tell you often enough just how much I love your recipes! I made your cabbage rolls for dinner again last night (family favorite!), and I still have a bunch of cabbage left over so now I have dinner again tonight – I think everyone is going to love these noodles! You’re the best!

  2. Oh Amiee!! This looks like a perfect ‘my-husband’s-out-late-farming-again’ lady dinner. Can’t wait to stuff myself with cabbage + noodles. Thanks for the recipe.

  3. We love a good stir fry. And, one with noodles definitely gets bonus points at our table. This looks delicious!

  4. It’s Chinese, it’s dairy free, and therefore irresistible. Very soon I will be making this! I can see it quickly becoming a mainstay.

  5. Aimée,
    Why have I never thought to do this before? My family would eat this UP! They love sautéed cabbage and Asian flavors and yakisoba, so this slight difference on things already familiar to them would go over very well.

    Thanks!

  6. Looks delicious and I love meals that are quick and easy to prepare. Have you ever tried the trainer chopsticks? I picked up a couple of pairs at our local Asian supermarket for my boys.

  7. I was flipping through your blog last night looking for an old post I wanted to look at and saw this in passing and knew I had to come back and read it properly. This is totally my kind of meal – simplicity in a bowl with lots of flavour! I think I’d probably add a little hoisin and swap out the sriracha for sweet thai chili sauce (my preferred form of “zing”). Yum!

  8. 5 stars
    Made this tonight for dinner. So delicious! I didn’t have enough sauce, however. I ended up making twice the amount of sauce to put on, but BOY was it good. I’m thinking maybe my cabbage was too large or something…