Cabbage and Mushroom Noodles

This recipe is inspired by fellow blogger Crunch Crunch Away and I still have wild mushrooms in my freezer! I like to stir-fry all the liquid out from mushrooms and then freeze them in small glass jars. This recipe requires 2 of my wild mushroom jars.


Modified the recipe a bit according to my mood and taste buds, they called for garlic!

Cabbage and Mushroom Noodles

Wok. One pot meal.
Total Time 20 mins
Servings 4


  • 4 egg-noodle squares
  • 3 garlic cloves minced
  • 1 onion chopped
  • 1/4 of cabbage sliced
  • 2 cups frozen fried wild mushrooms or 400 grams fresh mushrooms
  • 1 carrot shredded
  • 2 tbsp sunflower oil
  • soy sauce to taste
  • sesame oil for taste, optional


  • Cook the noodles according to the package instructions. Set aside.
  • Heat skillet over high heat, add oil and minced garlic. Cook for few seconds, add onion. Cook until translucent.
  • Add carrot and cabbage and a bit of water. Cover and cook for few minutes. Add soy sauce and stir-fry until tender.
  • Add noodles and mix in sesame oil and more soy sauce to taste!


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