This peanut noodles with Napa cabbage recipe is made in less than 30 minutes! It’s a fast and easy dinner starring noodles and a zesty sauce.
Confession: I’m naturally the type of person who start cooking when I’m hungry, not before. (Oops!) The artist inside me cringes at the words “plan ahead”.
My practical, sensible self has no problem planning for long-term financial security, but planning Thursday’s dinner on Monday? That’s downright impossible. If that’s you too (hands?), here’s a totally doable weeknight meal that’s done in less than 30 minutes: this quick peanut noodles with Napa cabbage recipe!
Ingredient Spotlight: Napa Cabbage
Napa cabbage (also called Chinese cabbage) is a type of cabbage that is light green and oblong-shaped. It has thick, crisp stems and frilly yellow-green leaves. It’s a cruciferous vegetable like other types of cabbage, Brussels sprouts, and kale.
Can you substitute green cabbage for Napa cabbage in this recipe? Well, not really. The Napa cabbage has a mild flavor and delicate texture that makes it uniquely suited for this recipe. Try to find Napa cabbage if you can! (Looking for more about cabbage? Here are all my Best Cabbage Recipes.)
Tips for Making Peanut Noodles With Napa Cabbage
For weeknights, I try to pick meals that are fast and easy dinners. These peanut noodles with Napa cabbage can be made in under 30 minutes! This recipe was inspired by a Napa cabbage and red pepper I bought at our local farmers market. Here are a few tips for making it:
- Use toasted sesame oil in the peanut sauce! Make sure to use toasted sesame oil and not regular sesame oil. The toasted oil has a much nuttier flavor intended for sauces.
- Use our trick to “cook” the veggies! Instead of dirtying another pan to cook the cabbage and peppers, use our favorite trick. Once the pasta is done, place the veggies in the strainer and then drain the pasta right on top. The heat from the boiling water “cooks” the veggies, making them perfectly tender! It’s a genius trick that we love to use in our recipes.
- The garnish is essential. Topped with some fresh squeezed lime juice, cilantro, and crushed peanuts, this peanut noodle bowl was delightful!
All About Soba Noodles
This peanut noodles with Napa cabbage recipe is gluten-free if you make sure the soba noodles you buy don’t contain flour! Soba noodles are made of buckwheat flour which is gluten free.
Many brands also include a little bit of all purpose flour in the noodles, so make sure to check the package ingredients! You also can use rice noodles for another gluten free option.
Tips For A Great Peanut Sauce
These peanut noodles are made perfect with a really tasty peanut sauce! What’s in peanut sauce? The secret to this one are bringing in lots of flavors at once: rich, creamy, tangy, nutty, savory, sweet, and spicy. Here are the keys to the sauce:
- Peanut butter (all natural) as a rich and creamy base
- Rice vinegar for tang
- Toasted sesame oil for a nutty undertone
- Soy sauce (or liquid aminos for soy free) for savory, salty complexity
- Maple syrup for a little sweet
- Sriracha for a kick!
Make It A Meal
This Napa cabbage recipe is a delicious vegetarian and vegan dinner recipe, but you may want to add more protein to make it more filling. Here are a few ideas:
- Tofu: Top it with Crispy Tofu, Baked Tofu or Marinated Tofu
- Edamame: Serve it with Easy Edamame or Spicy Edamame.
- Egg: Top it with a Fried Egg or Soft-Boiled Egg.
- Shrimp: Add quick Sauteed Shrimp.
- Salmon: Serve it alongside Honey Garlic Salmon.
Dietary Notes
This peanut noodles recipes is vegetarian, vegan, plant-based, and dairy-free. For gluten-free, use gluten-free noodles.
Peanut Noodles with Napa Cabbage Recipe
This Napa cabbage recipe is made in less than 30 minutes! It’s a fast and easy dinner starring noodles and a zesty sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Ingredients
- ½ pound Napa cabbage, shredded (4 to 5 cups)*
- 1 red pepper
- ¼ cup cilantro, finely chopped
- ¼ cup peanut butter
- ¼ cup rice vinegar
- 3 tablespoons toasted sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup (or honey)
- 1 teaspoon Sriracha sauce
- 12 ounces soba noodles (look for 100% buckwheat noodles or rice noodles for a gluten-free option)
- 2 limes
- ½ cup crushed peanuts
Instructions
- Shred the cabbage. Thinly slice the red pepper. Chop the cilantro and reserve for a garnish.
- Start a pot of water to boil.
- In a small saucepan, whisk together the peanut butter, rice vinegar, toasted sesame oil, soy sauce, maple syrup or honey, and Sriracha sauce. Cook the sauce over low heat until it is warm and slightly thickened.
- When the water is boiling, cook noodles according to package directions.
- Meanwhile, place the red pepper in a colander over sink. When the noodles are cooked, drain them over the red pepper in the colander to slightly cook the peppers. Transfer noodles, peppers, and cabbage to a serving bowl, add the sauce, and toss until combined.
- To serve, garnish with chopped cilantro, fresh squeezed lime juice (a must!), and a generous helping of crushed peanuts.
Notes
*Napa cabbage is also called Chinese cabbage: it’s oblong-shaped and has thick, crisp stems and frilly yellow-green leaves. Do not substitute green or red cabbage in this Napa cabbage recipe! The Napa cabbage has a totally different texture and flavor.
Hi there! Going to make this in my foods class tomorrow. Do you also add the cabbage to the colander? In the directions it only says to add red pepper to the colander before you dump noodles and water over top. Thanks! Looking forward to it!
Great question! No, you can just put the red pepper in the colander which softens it — you’ll use the cabbage raw for the perfect crunch! :) Let me know what you think!