Savoy Cabbage Noodles

This bowl of noodles and veggies is just what you need on a cold day. It is hot, a little spicy, crunchy, sweet, and sour. Its also good cold the next day! Light and refreshing yet filling, these noodles make a great quick weeknight dinner.

Savoy Cabbage Noodles


Serves 4-6


Savoy Cabbage Noodles

  • 1/2 red onion, diced
  • 1" piece of ginger, grated
  • 2 garlic cloves, minced
  • 1 cup water
  • 1 zucchini, sliced into half moons
  • 1 cup carrots, shredded
  • 1/2 can water chestnuts, chopped
  • 1/2 block tofu, diced
  • somen noodles
  • 4 cups savoy cabbage, chopped
  • 1 cup bean sprouts
  • 1/2 cup cilantro, minced
  • 4 tbsp vegetarian hoisin sauce
  • 2 tbsp light soy sauce
  • 1 cup peanuts, roasted & unsalted
  • red chili flakes


In a large pot saute the red onion, ginger, and garlic in 1 cup of water. Add in the sliced zucchini, shredded carrots, diced tofu, water chestnuts, hoisin sauce, and soy sauce and saute for about 15 minutes.

Boil the Noodles

I used 2 wrapped bunches of somen noodles for this (they come 5 to a pack), but you can use whatever type of asian noodle you'd like. Boil a large pot of water and cook the noodles according to the package directions. Mine only took 3 minutes.


Rinse the noodles in cold water when they are done cooking and add to the pot of veggies. Add in the savoy cabbage, bean sprouts, cilantro, and peanuts and stir continuously until everything is mixed together.

Top with additional soy sauce and hoisin sauce and red chili flakes if you'd like a little heat.