Spicy Noodles with Red Cabbage & Sesame-Peanutbutter Dressing

Red cabbage, how I love thee. Let me count the ways. Firstly, a red cabbage in its pure, raw form is absolutely gorgeous. Just take one, cut it in half and look at those amazing lines and patterns and you’ll know what I mean. Its vibrant purple hue brightens up every dish it’s in – definitely an added perk in these grey winter months- and when eaten raw, it also has a wonderfully satisfying crunch. One cabbage also lasts ages in the fridge. In fact, I managed to squeeze about 4 to 5 meals out of the one I bought a few weeks ago. (Salad with pear and vinaigrette; in vegan tacos instead of lettuce; and these noodles, twice)

The recipe below is largely based on a recipe created by Meera Sodha for the Guardian, with a few additions of my own (read: I omitted the szechuan pepper, and I doubled the amount of red cabbage pickle, because it’s oh so good). This is essentially a vegan recipe and while I was looking out for wheat noodles, I had to settle on free-range egg noodles instead, since, oddly enough, I couldn’t get hold of wheat noodles that didn’t contain palm oil. If you can, however, wheat noodles are definitely to be preferred. 


Ingredients (for 2):

200g (whole)wheat noodles

2 tbsp crunchy peanut butter

2 tbsp toasted sesame oil

2 garlic cloves, crushed

1 heaped tsp of chilli flakes (or more)

For the tangy red cabbage:

220 g red cabbage, sliced very thinly

1/2 a cucumber, seeds removed and sliced into thin strips

4 tbsp rice vinegar

1 tbsp toasted sesame oil

1 tbsp sesame seeds

a small handful of fresh mint, roughly chopped



  • First make the cabbage pickle by mixing the thinly sliced red cabbage and cucumber with the vinegar, sesame oil, mint, salt and sesame seeds and set aside.
  • In another bowl, mix sesame oil and peanut butter.


  • Boil noodles according to packet instructions then drain and rinse under a cold tap.
  • Heat some sunflower oil in a wok and briefly fry the garlic and the chili flakes.
  • Toss the noodles with the garlic-chili oil, add the peanutbutter dressing and finally toss with the cabbage salad.
  • Finish off with a little bit of extra salt or soy sauce to taste.



Welcome to Cuisine d’Eli. My name is Elizabeth and I’m a personal chef and caterer with a passion for sustainable food. I’m based in Utrecht, the Netherlands. Contact me for more information and/or bookings.


Welkom bij Cuisine d’Eli. Ik ben Elizabeth: duurzame kok aan huis en cateraar. Meer weten? Neem gerust een kijkje op de rest van mijn website of neem contact met me op voor meer informatie.

12 thoughts on “Spicy Noodles with Red Cabbage & Sesame-Peanutbutter Dressing

    1. Thanks, Annika. I never used to like red cabbage as a kid, when I only ever ate it when it was cooked to mush, but now that I rediscovered it as an adult I definitely feel like the red cabbage deserved an ode! 🙂

      Liked by 1 person

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