So friends, purple cabbage is an awesome veg, I’ll just admit it. My veg box people were genius giving me the gift that keeps on giving. This veg lasts forever and you can do a lot with it. Today I made spicy tahini noodles and it was awesome. Here is how.

Last night I thinly sliced some of the cabbage and put it in a container with some salt, sesame oil, and rice wine vinegar. I let it sit in the fridge to pickle. You can do this whenever you feel like, days before or 10 mins before, your cabbage really doesn’t care. It is forgiving like that.

In a big pan, heat up 1/3 c or so of tahini sauce or peanut butter (use what you have, I had tahini), some garlic and ginger (either paste or powder), a big splash of soy sauce, some chilli oil or flakes for heat, and some hot water to make it good and saucy. When it looks like a good sauce, add your cooked noodles (cooked spaghetti noodles work, I used the fresh udon noodles in the vacuum packs) and your protein (I used deep fried tofu cubes you can get at Asian grocery stores, but any ready to eat protein would work here). Given it all a big stir and cook until everything is warm and cooked. Add your pickled cabbage and all the sauce, and give it a big stir. Top with cilantro and done!