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A 25 minute Soba Noodle and Red Cabbage Stir Fry recipe that is healthy, delicious, flavorful, and has a great crunch from the cabbage. Perfect for a weeknight.


4 servings

Total time

25 minutes






  • 3 bundles uncooked soba noodles ((9 oz))
  • water for cooking soba noodles (according to package instructions)
  • ½ small red cabbage (chopped / sliced)
  • 2 small carrots (peeled and julienned (or thinly sliced))
  • 1 yellow onion (thinly sliced)
  • 4 tablespoons toasted sesame oil (divided)
  • 2 teaspoons sesame seeds
  • ¼ cup oyster sauce
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons water
  • 3 garlic cloves (minced)
  • 1 inch piece ginger (peeled and grated)
  • 1 tablespoon honey
  • 1 small thai chili pepper (finely diced)


  1. Cook soba noodles according to package (typically 3-5 minutes). Drain and rinse in cold water. Set aside.
  2. Prepare the sauce: Add all the sauce ingredients to a medium bowl and mix well. If your honey is very thick, microwave it for a few seconds to thin it out so it mixes better. 
  3. In a large wok or a large skillet with high sides, heat up 2 tablespoons of sesame oil. Add the sliced onion, and stir fry for about 3 minutes over high heat, or until the onion starts to brown. Add the sliced cabbage, julienned carrot, and the remaining sesame oil and stir fry for about 3 minutes, or until desired done-ness of cabbage. I wanted to leave the cabbage and the carrots crunchy for a bit of texture, so 3 minutes over high heat was enough. 
  4. Add about half of the stir fry sauce and stir fry for 1 minute, coating the cabbage mixture in sauce. 
  5. Add the cooked soba noodles and the remainder of the sauce. Stir fry for about 2 minutes, or until the sauce fully coats the noodles, the cabbage and the noodles are well mixed, and the noodles are warmed through.Serve warm with a sprinkle of sesame seeds. 
  6. View the recipe instructions at Babaganosh

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