Ramen Noodle Cabbage Stir Fry 


  • 9 oz ramen noodles (flavor packets discarded)
  • 5 cups thinly sliced green cabbage
  • 1/4 cup minced fresh ginger
  • 6 cloves of garlic, minced
  • 1 cup grated carrots
  • 1 large yellow onion, diced
  • 2 tablespoons sesame oil

Homemade Stir Fry Sauce

  • 1/3 cup reduced-sodium soy sauce (or tamari)
  • 1/4 cup sesame oil
  • 1 tablespoon cornstarch
    • Mix all ingredients in mason jar

Remove the core from a green cabbage and thinly slice 5 cups worth of cabbage

Dice the yellow onion and mince the fresh garlic and ginger

Grate the carrots

Add the cabbage, ginger, garlic, carrots, onion, and sesame oil to a large skillet or jumbo cooker

Cook over medium high heat, stirring often, for 15 – 20 minutes, or until cabbage is wilted and onion is softened

In the last 5 minutes of cook time, prepare the ramen noodles according to package instructions

Once the cabbage stir fry is done, add in the cooked ramen noodles and homemade stir fry sauce

Cook for 3 – 5 minutes until well coated and combined

Add soy sauce to taste, if desired

Serve stir fry topped with sweet chili sauce (Original Recipe)

Creamy Cucumber Salad


  • 2 medium shallots
  • 1/2 cup sour cream
  • 2 tablespoons white vinegar
  • 1 teaspoon dried dill (or 3 tablespoons chopped fresh)
  • 1 garlic clove, grated
  • 1/2 teaspoon salt, plus more for sprinkling
  • Fresh ground black pepper
  • 2  cucumbers (peeled or not based on preference)

Thinly slice the shallots (separate them into rings with your fingers). In a small container, stir together the shallots with the sour cream, white vinegar, dried dill, grated garlic clove, kosher salt, and black pepper. Cover and refrigerate for 1 hour.

Thinly slice cucumbers and place them in a colander (peel if desired). Toss the slices with several larger pinches of salt and rest 45 minutes. Remove them from the colander and pat them dry.

When ready to serve, gently stir together the cucumbers and dressing (don’t stir too vigorously or it will cause bubbles). Serve immediately or refrigerate up to 2 hours; it gets watery if you refrigerate for too long with the sauce. If you’d like to prepare it in advance, refrigerate the components separately until serving. (Original Recipe)