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

  • Servings: 4
  • Difficulty: easy
  • Print

Wok. One pot meal.



  • 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)


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


4 thoughts on “Cabbage and Mushroom Noodles

  1. We can buy ‘wild’ mushrooms here but they are very expensive, and very limited. I don’t have the knowledge to collect myself and they are not so abundant locally. I used to collect in Romania with someone with knowledge. Interesting idea to couple with cabbage – I’d never have thought of that.

    Liked by 1 person

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