Mapo Cabbage Noodles Recipe- Chinese Special
Experience the delightful flavors of Mapo Cabbage Noodles, a vibrant and satisfying dish that merges the rich essence of traditional Mapo Tofu with the freshness of cabbage and noodles. This recipe showcases tender cabbage and mushrooms tossed with chewy noodles in a spicy, savory sauce that delivers a bold kick. Quick to make and packed with nutrients, it’s an ideal weeknight meal that’s both comforting and exciting. Whether you’re a fan of Asian cuisine or simply seeking a tasty new dish, these Mapo Cabbage Noodles are sure to become a go-to favorite!
- Prep Time15 min
- Cook Time10 min
- Total Time25 min
Mapo Cabbage Noodles Ingredients :
- 1 small head of cabbage, chopped
- 1 tbsp vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 cup mushrooms, diced (shiitake or button)
- 1/2 cup tofu, crumbled (optional)
- 3 tbsp doubanjiang (Chinese chili bean paste)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- Salt and pepper, to taste
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish, optional)
How to make Mapo Cabbage Noodles :
Cook Noodles: Prepare noodles according to package instructions. Drain and set aside.
Sauté Vegetables: In a large skillet or wok, heat vegetable oil over medium heat. Add onion, garlic, and ginger, and sauté until fragrant.
Add Cabbage and Mushrooms: Stir in the chopped cabbage and mushrooms, cooking until the cabbage is tender.
Incorporate Tofu: If using, add crumbled tofu and stir to combine.
Add Sauce: Mix in doubanjiang, soy sauce, sesame oil, and sugar. Stir well to coat the vegetables and tofu.
Combine with Noodles: Add the cooked noodles to the skillet and toss everything together until well combined. Season with salt and pepper to taste.
Serve: Garnish with chopped green onions and sesame seeds, if desired. Enjoy hot!
Recipe Notes :
Spice Level: Adjust the amount of doubanjiang based on your heat preference.
Veggie Variations: Feel free to add other vegetables like bell peppers or carrots for extra color and nutrition.
Storage: Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop.
