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Oh, the drama that led to this delicious creation!  On Sunday, I was really craving Chinese food, but rather than order from our favourite restaurant, I thought it would be best to make noodles and save myself some money and calories.  When we order Chinese food, we can’t seem to order just one or two dishes, so it always ends up being rather expensive.  And I personally feel that Chinese food is the reason my shirts are tighter than they should be.


I had just finished baking some cookies.  John.e was sitting outside on the balcony drawing up some sketches for my Pinterest photos, and dinner time was approaching.  I quickly prepared all of the vegetables – washing, trimming, chopping, mincing, dicing, etc.  When I was about to get everything started, I realized that I didn’t have any noodles in my pantry.  I had a complete meltdown!  It’s summer; I had the oven on, and it felt like 4000 degrees in my kitchen.  I had worked so hard to prepare everything so that I could just stir fry everything quickly and dinner would be ready.  John.e offered to go to the store to get noodles, but I wouldn’t have it.  And preparing something else was out of the question.  I was done with the kitchen for the day!  So, what did we do?  We ordered Chinese food from our favourite place – Tender Trap Restaurant.


So then, I had all of these prepped veggies to contend with.  I wrapped everything well in plastic wrap and placed the bowls into the crisper section of the refrigerator.  Monday night’s dinner had been prepped.  On my way home from work on Monday, I stopped at the grocery store and picked up the noodles.  So maybe there wasn’t so much drama after all, but it sure felt like it in the heat of the moment.  🙂




Easy Spicy Vegetable Noodles
Prep time
Cook time
Total time
A very easy and delicious recipe which will absolutely replace the need to order take-out.
Serves: 6
  • 1 package chow mien noodles (follow package cooking directions)
  • 1 cup unsalted whole cashews
  • 1 large onion, finely chopped
  • ½ red pepper, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • Fresh chilies, seeds removed, finely chopped (add as much as you like)
  • 4 cups Napa cabbage, sliced
  • ¼ cup hoisin sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons vegetarian Worcestershire sauce
  • 2 tablespoons olive oil
  • 2 tablespoons sesame oil
  • ¼ cup green onions, sliced
  • 1 teaspoon black pepper
  • Salt to taste
  1. The hardest part of this recipe is the washing and cutting of the vegetables. Once you get that out of your way, then you're sitting on easy street.
  2. Start by washing the red pepper, removing the core and the seeds, and thinly slicing in long strands. Set aside.
  3. Next, dice the onion, mince the garlic, grate the ginger, and chop the chilies; set aside.
  4. Slice the green onions. Set aside.
  5. Remove the outer leaves from the cabbage and slice the cabbage in ½ inch strips across the width of the cabbage. Place the sliced cabbage into a large bowl and fill with cold water. Move the cabbage around with your fingers, being sure to wash the cabbage well. Napa cabbage tends to hold dirt well, so giving it a good wash is important. Once you have done that, leave the cabbage in the bowl of water so that the dirt and sand settles in the bottom of the bowl. When you're ready to use the cabbage, carefully remove the cabbage by lifting it out of the water, leaving the dirt behind.
  6. In a large sauté pan or wok on medium heat, begin by heating the olive oil and the sesame oil. Add the onions and sauté for a few minutes until they become translucent.
  7. Add the garlic, peppers, ginger, and chilies. Cook for at an additional 3-4 minutes.
  8. Add the cabbage and cook until slightly wilted - approximately 2-3 minutes.
  9. While the cabbage is cooking, prepare your noodles according to the directions on the package.
  10. Once the cabbage is done, add the hoisin sauce, Worcestershire sauce, and soy sauce. Stir well to coat all of the vegetables.
  11. Add the noodles to the pan along with the green onions. At this point, add the black pepper as well.
  12. Toss to coat all of the noodles. Fry the noodles for 2 minutes.
  13. Add the cashews and cook for 2 more minutes.
  14. Plate and top with fresh green onions. You can certainly add toasted sesame seeds too if you prefer.
  15. And, there you have it - cheap, fast, and no MSG spicy fried noodles!


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This Post Has 10 Comments

  1. I've had the exact same thing happen with missing an important ingredient! Sometimes I can make it work, other times I don't feel like cooking anymore. Glad you were able to make it work, and anyway, you got to have Chinese twice :)
  2. Hahaha, great effort not to grab the take-away! These noodles indeed look awesome. You need a small staple of asian ingredients though to make then taste "authentic" I'm a fan! :D
  3. I just came over to yum these and had to comment!!! They look so good. I could eat noodles every day and these look perfect. They are screaming eat me!!!! And the little takeaway containers are super cute! I know you cook vegetarian for your family, but I might sneak a few shrimp into mine ;-) But I am definitely trying these noodles this week!!!
    1. Thanks so much, Claire! I thought the little take-out containers would help to make the dish feel more like take-out. :)
    1. I love lots of cashews in my recipes... of course, one could put in half that amount if they prefer.
  4. Veggies, nuts, noodles and a bit (well maybe a lot) of chili is the stuff that lazy evenings are made of... We did have to move 1,500 miles to a place 100 away from the nearest Chinese delivery place before I had the motivation to make it myself though, I doff my cap to you for going through with it :D

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