Caramelized Cabbage & Miso Butter Noodles
Sweet, browned cabbage and spring onions are tossed with noodles in a glossy miso-butter sauce. Spiced crispy chickpeas add crunch; use plant butter to make the dish vegan.
Sweet, browned cabbage and spring onions are tossed with noodles in a glossy miso-butter sauce. Spiced crispy chickpeas add crunch; use plant butter to make the dish vegan.
Ingredients
19 ingredientsAdjust servings
Ingredients and nutrition update together
- Fat
- 19g
- Carbs
- 88g
- Protein
- 19g
Whole recipe (4 servings): 2440 kcal
- 1 x 400 g can chickpeas, drained, rinsed and thoroughly dried
- 1/2 tbsp soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp garlic powder
- 1 tsp nutritional yeast
- 1/2 tsp chilli powder
- 1 tbsp olive oil, divided
- Salt and black pepper
- 350 g dried noodles or pasta
- 50 g unsalted butter or plant butter
- 5 garlic cloves, finely chopped
- 1 bunch spring onions, sliced (reserve some green tops)
- 1 tsp grated fresh ginger
- 1 small cabbage, cored and thinly sliced (about 700 g)
- 2 tbsp white miso paste
- 1 tbsp nutritional yeast
- 2 tsp soy sauce
- About 250 ml reserved noodle water
- Lime wedges, to serve
Method
6 steps- Heat the oven to 220°C conventional / 200°C fan. Toss the dry chickpeas with soy sauce, sesame oil, garlic powder, nutritional yeast, chilli powder, a pinch of salt and 1 teaspoon olive oil. Roast on a lined tray for 20–25 minutes, shaking once, until crisp.
- Meanwhile, boil the noodles in salted water according to the packet instructions until just tender. Reserve 250 ml cooking water, then drain.
- Melt the butter and remaining olive oil in a large frying pan over medium heat. Add garlic, ginger and the white parts of the spring onions; cook for 1 minute.
- Add the cabbage in batches with a pinch of salt. Cook for 12–15 minutes, stirring occasionally, until tender and browned at the edges.
- Whisk the miso with 150 ml hot noodle water until smooth. Add the noodles to the cabbage with the miso mixture, nutritional yeast and soy sauce. Toss until glossy, adding more noodle water a splash at a time as needed.
- Taste and adjust seasoning. Serve topped with crispy chickpeas, spring-onion greens and lime wedges.
Recipe notes
Helpful tips
- Dry chickpeas very well before roasting so they crisp instead of steam.
- Brown the cabbage in batches if the pan is crowded.
- Miso is salty, so taste before adding extra salt or soy sauce.
Equipment
- Rimmed baking tray
- Baking paper
- Large saucepan
- Large frying pan
- Whisk
- Tongs
Storage
Store noodles and chickpeas separately in airtight containers in the refrigerator for up to 3 days. Reheat noodles with a splash of water; chickpeas are best refreshed in the oven.
Additional tips
- Contains wheat, soy and sesame. Use gluten-free noodles and tamari if needed.
Recipe inspiration
Inspired by xtine cuisine
Estimated nutrition
Per serving: 610 calories
Fat: 19 g · Carbs: 88 g · Protein: 19 g
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