Hispi cabbage, which also goes by the names sweetheart, spring or pointed cabbage, has a slightly sweeter taste than white cabbage, and it works well with the flavours of this stir-fry.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Cal/Serv:
473
Ingredients
250 g dried egg noodles
450 g skinless, boneless chicken thigh fillets
300 ml hot chicken stock
1 Tbsp. sesame oil
1 large hispi/sweetheart cabbage, cored and finely shredded
1/2 - 1 red chilli (to taste), finely sliced, plus optional extra to garnish
1 large carrot, peeled into ribbons using a Y-shaped peeler
1 Tbsp. white miso
1 Tbsp. soy sauce
Directions
Step 1Cook noodles in a large pan of boiling water according to pack instructions. Drain and rinse under cold water to cool. Set aside.
Step 2Meanwhile, put chicken thighs and stock in a large, deep frying pan or wok (that has a lid). Cover and bring to the boil over high heat, reduce heat to medium and bubble gently for 10-12min until chicken is cooked through
Step 3Remove chicken to a board. Pour cooking stock into a jug, reserving 200ml and discarding any excess.
Step 4Add the oil to the pan (no need to clean pan first) and heat over medium-high heat. Add the cabbage and chilli and stir-fry for 5min, until the cabbage is wilted and al dente.
Step 5Meanwhile, using 2 forks, roughly shred the chicken. Once the cabbage is cooked, return chicken to the pan along with any resting juices, the cooked noodles and the carrot ribbons.
Step 6Add the miso and soy sauce to the stock jug and whisk to combine. Add to the pan, toss to coat and bubble for a couple of min until most of the sauce has been absorbed. Sprinkle with extra chilli, if using, and serve.
Hispi cabbage also roasts beautifully as a great side for a Sunday lunch.
Pick up a packet of fresh noodles (you’ll need around 500g) if you want to make this dish even speedier.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Grace is Good Housekeeping’s Former Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
