This One-Pot Cabbage and Noodles Stir Fry is the perfect quick and cozy meal that brings together tender veggies, perfectly cooked spaghetti, and a sweet-savory soy glaze—all made in one pot!
It’s a no-fuss, flavor-packed dinner that feels nostalgic, hearty, and surprisingly nourishing.
Why You’ll Love This Recipe
All-in-one pot for easy cleanup
Simple, budget-friendly ingredients
Comforting flavor with a savory-sweet soy sauce glaze
Kid-approved and ready in under 30 minutes
Naturally vegetarian and easy to customize
Ingredient Highlights
Green cabbage: Shredded for quick cooking and crunch
Carrots: Bring natural sweetness and color to the dish
Soy sauce + brown sugar: Create a bold, sweet-savory base
Ground mustard & ginger: Add warm, aromatic depth
Spaghetti noodles: A surprising twist that works beautifully
Sesame seeds: For a nutty finish and added texture
Pro Tips Before You Start
Don’t skip the sauté step—it deepens the flavor of the cabbage
Use a large wide pot or Dutch oven to keep the noodles from sticking
Stir frequently during the last 5 minutes to prevent clumping
Garnish with green onions or chili flakes for extra flair
How to Make One-Pot Cabbage and Noodles Stir Fry
Step 1 – Sauté the Veggies
Heat olive oil in a large pot over medium-high heat.
Add shredded cabbage and carrots.
Sauté for about 5 minutes until just softened and slightly golden.
Step 2 – Add the Flavor Base
Stir in soy sauce, brown sugar, ground mustard, ginger, and garlic powder.
Let the mixture bubble briefly to dissolve the sugar and meld the spices.
Step 3 – Add Pasta and Water
Drop in the uncooked spaghetti. (Break it in half if needed to fit the pot.)
Pour in the water, making sure the noodles are mostly submerged.
Step 4 – Simmer and Stir
Cook uncovered for 15–18 minutes.
As the noodles soften, stir every few minutes—especially in the last 5 minutes—to prevent them from sticking to the bottom.
Step 5 – Finish with Sesame Seeds
Once the noodles are tender and most of the liquid has been absorbed, remove from heat.
Stir in the sesame seeds for a nutty, toasty finish.
Step 6 – Serve and Garnish
Serve hot, garnished with extra sesame seeds and sliced green onions if desired.
Enjoy this comforting bowl of stir-fried goodness!
What to Serve It With
Crispy tofu, grilled shrimp, or stir-fried chicken
A side of steamed edamame or miso soup
Pickled cucumbers or kimchi for a tangy contrast
A drizzle of sriracha or chili oil for heat
Variations & Substitutions
Use ramen noodles or rice noodles instead of spaghetti
Add bell peppers, mushrooms, or snow peas for more veggies
Try honey or maple syrup in place of brown sugar
Swap in tamari or coconut aminos for a gluten-free version
Stir in a beaten egg at the end for extra richness
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a skillet with a splash of water or soy sauce to loosen the noodles and revive the flavors.
Not freezer-friendly, as the noodles can become mushy.
FAQs
Do I need to boil the noodles separately?
Nope! Everything cooks together in one pot—easy and efficient.
Will spaghetti taste good in stir fry?
Surprisingly, yes! It holds up well and absorbs all the sauce.
Can I use other types of cabbage?
Yes, Napa or red cabbage can work, but green holds up best.
What if my noodles are sticking?
Be sure to stir more frequently toward the end of cooking and keep the heat at a steady simmer.
Can I make this dish spicy?
Absolutely—add crushed red pepper flakes or chili paste to the sauce.
Is this dish vegan?
Yes, it’s completely plant-based as written.
Can I double the recipe?
Yes, just make sure you have a large enough pot and stir well during cooking.
Final Thoughts
There’s something truly satisfying about a humble One-Pot Cabbage and Noodles Stir Fry.
It’s cozy, flavorful, and endlessly customizable.
Whether you grew up with a version of this dish or it’s brand new to you, I think you’ll love the way it transforms simple ingredients into something crave-worthy.
One-Pot Cabbage & Noodles Stir-Fry
Ingredients
- ½ green cabbage shredded
- 2 carrots shredded
- 1 teaspoon olive oil
- ⅔ cup soy sauce
- ½ cup brown sugar
- ½ teaspoon ground mustard
- 1 teaspoon ground ginger
- ½ teaspoon garlic powder
- 16 oz spaghetti 1 lb box
- 3½ cups water
- 1 tablespoon sesame seeds
Instructions
- In a large pot, heat oil. Add cabbage and carrots. Sauté 5 minutes until softened.
- Stir in soy sauce, brown sugar, mustard, ginger, and garlic powder.
- Add spaghetti (break if needed) and water.
- Cook uncovered 15–18 minutes. Stir more frequently as noodles soften.
- Once noodles are tender, remove from heat and mix in sesame seeds.
- Serve immediately with extra sesame seeds or green onion if desired.
- See full steps with tips & photos → https://wimpysdiner.net/one-pot-cabbage-and-noodles-stir-fry/
Notes
- Noodle Swap: Use linguine or even ramen noodles—adjust cooking time as needed.
- Veg Variations: Stir in snap peas or bell pepper for extra color and crunch.
- Make-Ahead: Prep the sauce and shred the veggies up to a day ahead; store covered in the fridge and cook on demand.
