Cabbage Mushroom Noodles for Budget Chinese-Style Cooking
Cook budget-friendly cabbage mushroom noodles with soy sauce, vinegar, garlic, ginger, and flexible Western grocery substitutions.
Cook noodles until barely tender, then drain and toss with a little oil.
Cook mushrooms until they release moisture and brown, then add cabbage, garlic, and ginger.
Add noodles, soy sauce, vinegar, and chili crisp. Toss until glossy.
Green cabbage, savoy cabbage, or napa cabbage all work.
Button, cremini, or chestnut mushrooms are fine.
Use white wine vinegar if rice vinegar is unavailable.
Cabbage: Green cabbage, Savoy cabbage, Napa cabbage. Slice cabbage thinly so it wilts quickly without flooding the pan.
Mushrooms: Button mushrooms, Cremini mushrooms, Chestnut mushrooms. Cook mushrooms until their moisture evaporates before adding cabbage.
Rice vinegar: White wine vinegar, Apple cider vinegar, Black vinegar. Black vinegar gives a deeper Chinese pantry flavor if you have it.
Yes. The base recipe is vegan if the noodles and sauces you choose contain no animal products.
Green cabbage is cheapest and reliable, while savoy or napa cabbage cook faster and feel more tender.
Egg, tofu, chicken, or leftover roast meat can be added depending on your diet and pantry.