Ingredients

½ head cabbage, or 1 small head

4 tablespoons soy sauce

2 tablespoons organic light brown sugar

1 tablespoon tapioca starch

2 teaspoons minced garlic

4 teaspoons sesame seeds

Fine sea salt

Freshly ground black pepper

3 tablespoons sesame oil

½ large red onion, sliced (about 1 cup)

1 red bell pepper, cleaned and sliced

Green onion sliced on the bias, for garnish (optional)

 

Directions

1. Slice the cabbage into thin rounds, 1 cm wide or less. Use your fingers to separate them from each other.

2. Next, in a medium bowl, combine the soy sauce, brown sugar, tapioca starch, garlic, 2 teaspoons sesame seeds, salt, and pepper to taste.

3. In a medium skillet over medium heat, warm 1 tablespoon of the sesame oil until it shimmers. Add the onion and bell pepper and cook, stirring, until softened, 5 to 8 minutes.

4. Add the remaining 2 tablespoons of oil and heat for a few seconds. Then add the cabbage noodles and cook, stirring occasionally, until soft, about 5 minutes.

5. Reduce the heat to low and pour the soy sauce mixture over the cooked vegetables. Toss to coat. Cook, stirring quickly, until the sugar in the sauce dissolves, about 5 minutes. If you want to thin your sauce, add 1 to 2 tablespoons of water.

6. Remove from the heat and divide among two bowls. Sprinkle with the remaining 2 teaspoons sesame seeds, garnish with the green onion, if using, and serve.