Fresh Wonton Noodles with Marinated Cabbage & Carrots

Fresh Wonton Noodles

with Marinated Cabbage & Carrots

Group Created with Sketch. 35 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving

At the heart of tonight’s easy, quick-cooking dish are fresh wonton noodles, whose tender chew perfectly contrasts with a duo of marinated vegetables: red cabbage and carrots. We’re tossing the noodles with strips of cabbage marinated in a savory, spicy sauce of soy, miso (made from fermented soybeans), and a bit of sambal oelek, a popular Indonesian chile sauce. We’re topping it all with ginger-marinated carrots and crunchy cashews, toasted with a bit more ginger.

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut out and discard the cabbage core; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel the carrots and grate on the large side of a box grater. Peel and finely chop the ginger. Roughly chop the cashews.

Marinate the cabbage:
2 Marinate the cabbage:

In a large bowl, combine the miso paste, soy glaze, half the vinegar, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Slowly whisk in the sesame oil until well combined. Add the cabbage and white bottoms of the scallions; season with salt and pepper. Toss to thoroughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Marinate the carrots:
3 Marinate the carrots:

While the cabbage marinates, in a medium bowl, combine the carrots, remaining vinegar, and half the ginger; season with salt and pepper. Drizzle with olive oil and toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Make the ginger cashews:
4 Make the ginger cashews:

While the carrots marinate, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the cashews and remaining ginger; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a paper towel-lined plate and immediately season with salt and pepper.

Cook & finish the noodles:
5 Cook & finish the noodles:

While the carrots continue to marinate, add the noodles to the pot of boiling water, stirring gently to separate. Cook 2 to 3 minutes, or until tender. Drain thoroughly and transfer to the bowl of marinated cabbage. Toss to thoroughly combine; season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

Divide the finished noodles between 2 dishes. Top with the marinated carrots and ginger cashews. Garnish with the green tops of the scallions. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut out and discard the cabbage core; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel the carrots and grate on the large side of a box grater. Peel and finely chop the ginger. Roughly chop the cashews.

2 Marinate the cabbage:

In a large bowl, combine the miso paste, soy glaze, half the vinegar, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Slowly whisk in the sesame oil until well combined. Add the cabbage and white bottoms of the scallions; season with salt and pepper. Toss to thoroughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Marinate the cabbage:
Marinate the carrots:
3 Marinate the carrots:

While the cabbage marinates, in a medium bowl, combine the carrots, remaining vinegar, and half the ginger; season with salt and pepper. Drizzle with olive oil and toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4 Make the ginger cashews:

While the carrots marinate, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the cashews and remaining ginger; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a paper towel-lined plate and immediately season with salt and pepper.

Make the ginger cashews:
Cook & finish the noodles:
5 Cook & finish the noodles:

While the carrots continue to marinate, add the noodles to the pot of boiling water, stirring gently to separate. Cook 2 to 3 minutes, or until tender. Drain thoroughly and transfer to the bowl of marinated cabbage. Toss to thoroughly combine; season with salt and pepper to taste.

6 Finish & plate your dish:

Divide the finished noodles between 2 dishes. Top with the marinated carrots and ginger cashews. Garnish with the green tops of the scallions. Enjoy!

Finish & plate your dish: