Chinese Cabbage Stir-Fry with Rice Noodles, Pork, and Cilantro


A heady blend of ginger, garlic, scallions, cilantro, and hot sauce infuses chopped Chinese cabbage and rice noodles. The cabbage is seared until just golden and wilted. Ground pork and a squeeze of lime add dimension to this Asian-inspired dish.


  • 4 ounces medium flat rice noodles

  • 2 tablespoons vegetable oil

  • ½ head Chinese cabbage (about 1 ½ pounds), shredded (8 cups)

  • 8 ounces ground pork

  • 3 garlic cloves, minced

  • 1 tablespoon finely grated peeled fresh ginger

  • 4 scallions, white and pale-green parts separated, thinly sliced on the bias

  • 2 tablespoons Asian fish sauce

  • 2 teaspoons Asian chili sauce, such as Sriracha

  • 1 to 2 tablespoons soy sauce

  • ¼ cup chopped fresh, cilantro

  • 2 limes, halved

  • Cilantro sprigs and lime wedges, for garnish


  1. Bring a pot of water to a boil. Add noodles; stir, and remove pot from heat. Let stand until tender, about 8 minutes. Drain, and rinse with cold water.

  2. Heat 1 tablespoon oil in a wok or Dutch oven over high heat. Add half the cabbage. Sear, pressing with a wooden spoon, until slightly wilted and golden, 1 to 2 minutes. Set aside. Repeat with remaining cabbage.

  3. Reduce heat to medium-high. Add remaining tablespoon oil, the pork, garlic, ginger, and white parts of scallions. Cook, stirring constantly, until pork browns, about 1 minute. Stir in fish and chili sauces. Toss in rice noodles and seared cabbage. Add soy sauce to taste. Remove from heat, and add green parts of scallions and the cilantro. Squeeze limes over noodles. Garnish with cilantro, and serve with lime wedges. Serve immediately.

Cook's Notes

There are many varieties of Chinese cabbage. Look for a head that has sturdy ribs and leaves, which will stand up well to high heat.

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