Japanese Sesame Cabbage Rice Noodles
Tender rice noodles with cabbage, sesame, ginger, eggs, lime, and a light savory finish.
Instructions
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Soak or cook rice noodles according to the package, then drain well.
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Heat half the oil in a wide pan and softly scramble the eggs.
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Move eggs to a plate.
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Add remaining oil, ginger, and cabbage to the pan.
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Cook until the cabbage is tender-crisp.
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Add noodles, eggs, sesame, lime juice, salt, and pepper.
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Toss gently until everything is hot and coated.
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Serve immediately.
Tips
Drain noodles very well so they toss cleanly instead of becoming watery.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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