Name: Umami Cabbage Noodle Stir-Fry with Charred Tomato Essence and Crispy Garlic Oil
Prep time: 22 min
Cook time: 23 min
Total time: 45 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 300 grams fresh noodles (yakisoba or ramen style); 200 grams ground meat (beef or pork); 400 grams cabbage (thinly sliced); 3 large tomatoes (400 grams total, roughly chopped); 1 red bell pepper (100 grams, julienned); 8 cloves garlic (minced finely); 1 medium onion (100 grams, thinly sliced); 3 tablespoons neutral oil (divided); 2 tablespoons rice vinegar; 1 tablespoon soy sauce; 1 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 2 tablespoons water

Umami Cabbage Noodle Stir-Fry with Charred Tomato Essence and Crispy Garlic Oil

A bold Japanese-Modern Creative fusion that reimagines traditional yakisoba through deconstructed elements. Tender noodles are tossed with caramelized cabbage, savory ground meat, and finished with a concentrated charred tomato gastrique and crispy garlic oil—blending umami-forward Japanese technique with contemporary plating and flavor intensity.

45 min

Medium

4 servings

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Taste Profile

Sweet4/10

Salty6/10

Sour3/10

Umami8/10

Spicy1/10

🥄 Texture

The dish balances tender, springy fresh noodles with slightly crisp-tender cabbage that has caramelized edges and juicy charred tomato accents. Crumbled browned meat adds a meaty bite while the crispy fried garlic provides crunchy pops and a finishing textural contrast.

👃 Aroma

Smoky, caramelized tomato and onion notes dominate, layered over savory, meaty umami and warm roasted garlic from the infused oil. A faint white-pepper sharpness and the sweet-savory scent of soy round out the aromatic profile.

🍷 Pairs Well With

A chilled, crisp dry Riesling or a light lager complements the sweet-sour tomato gastrique and cuts through the richness; for nonalcoholic pairing, cold jasmine tea or iced oolong works well.

🥗 Side Dishes

Quick-pickled cucumber or daikon to refresh the palate, steamed edamame or a simple miso soup for warmth, or a small bowl of kimchi for an extra fermented tang.

Ingredients(14 items)

1300 grams fresh noodles (yakisoba or ramen style)

2200 grams ground meat (beef or pork)

3400 grams cabbage (thinly sliced)

43 large tomatoes (400 grams total, roughly chopped)

51 red bell pepper (100 grams, julienned)

68 cloves garlic (minced finely)

71 medium onion (100 grams, thinly sliced)

83 tablespoons neutral oil (divided)

92 tablespoons rice vinegar

101 tablespoon soy sauce

111 teaspoon sugar

121/2 teaspoon salt

131/4 teaspoon white pepper

142 tablespoons water

Instructions

Prepare the charred tomato essence: Heat 1 tablespoon of oil in a heavy-bottomed pan over high heat. Add the roughly chopped tomatoes and allow them to char undisturbed for 4-5 minutes until deeply caramelized. Stir and cook for another 3 minutes until tomatoes break down into a concentrated paste. Add rice vinegar, sugar, and 2 tablespoons water. Simmer for 5 minutes until syrupy. Strain through a fine mesh, pressing solids gently. Set this tomato gastrique aside.

Make crispy garlic oil: In a small pan, heat 1 tablespoon of oil over medium heat. Add 6 cloves of minced garlic and cook slowly for 3-4 minutes, stirring frequently until golden and crispy. Remove from heat and let cool slightly. Reserve both the crispy garlic and infused oil.

Cook the noodles according to package directions until just tender. Drain and set aside.

In a large wok or high-sided skillet, heat the remaining 1 tablespoon of oil over high heat. Add the sliced onion and cook for 2 minutes until softened and fragrant.

Add the ground meat, breaking it apart with a wooden spoon. Cook for 4-5 minutes until browned and cooked through. Season with salt and white pepper.

Add the sliced cabbage to the meat mixture. Stir-fry vigorously for 5-6 minutes until cabbage is tender but still maintains slight crispness. The cabbage should caramelize slightly at the edges.

Add the julienned bell pepper and remaining 2 cloves of minced garlic. Toss for 2 minutes until fragrant.

Add the cooked noodles to the wok along with soy sauce. Toss everything together for 2-3 minutes until noodles are heated through and coated evenly.

Divide the noodle mixture among serving bowls. Drizzle each portion with the charred tomato gastrique in a decorative pattern. Top with crispy garlic and a small amount of the garlic-infused oil.

Serve immediately while noodles are still hot and the textures are distinct.