Cabbage Noodles

By The Weekly  

June 13, 2017

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This simple and fuss-free dish can be made with last night's leftovers.

  • Yields: 3-4 Servings


3 to 4 bundles of egg noodles (or thick rice noodles, if you are gluten-intolerant)

1 tbsp peanut oil

½ head of white cabbage, shredded

1 to 2 roasted chicken legs (or any cooked leftover meat), skin removed, meat shredded

3 to 4 tbsps Worcestershire sauce

Salt and pepper


Sliced red chilli

2 stalks spring onions, chopped


1Bring a small pot of salted water to a boil. Boil the noodles for a minute, till they are softened but still retain a bite.

2Drain and leave aside.

3Heat the oil in a frying pan and saute the shredded cabbage till it softens.

4Add the shredded meat, then the noodles.

5Season with salt, pepper and Worcestershire sauce. Toss well to combine.

6Garnish with red chilli and spring onions.

Recipe: Sylvia Tan / Photo: Ng Sor Luan / The Straits Times