Mongolian Soy Curls, with Cabbage
A crispy outside and the firm chewiness of the Soy Curls on the inside swimming in the sweet, stickiness of the sauce! Topped with vibrant red cabbage! What isn't there to love about Mongolian Soy Curls with Cabbage?!
Ingredients
Curls Ingredients
- 8 ounces Butlers Soy Curls
- 4 cups water boiling
- 1 tablespoon Vegetable broth concentrate, I use Better Than Buillion
- ¾ to 1 cup corn starch
- vegetable oil for frying
Sauce Ingredients
- ½ cup coconut aminos can use ½ cup low sodium tamari and brown sugar to taste if can’t find coconut aminos
- ⅔ cup water
- 4 tablespoons corn starch
- 4 tablespoons oil Toasted sesame oil, grapeseed
- 1-2 inches ginger fresh, finely minced
- 4-5 cloves garlic finely minced
- 1-2 teaspoons red pepper flakes or more if you like spicy
- 7 cups cabbage red
- 1 cup Scallions Around 8 scallions
- 1 cup Cilantro loosely packed
Other
- 1.5 cups Rice pad thai noodles, soba noodles, whatever you want to eat it on
- Black sesame seeds
Instructions
- Add the veggie broth to the boiling water. Pour over curls. Let sit for at least 10 minutes.
- Press as much water out of curls as possible. I tend to squeeze them a couple of times in my hands.
- Mix with corn starch until completely coated.
- Cook rice or noodles.
- Heat cast iron pan until hot. Add oil for frying and let it heat until it shimmers. Add red cabbage. Saute until softened, about 3 minutes.
- Heat cast iron pan until hot. Add oil for frying and let it heat until it shimmers. Add the curls in small bunches and fry until browned and crispy, turning them over a couple of times. Place on a pan or plate and do next batch until done.
- Mix all sauce ingredients into a sauce pan and mix well. Heat over medium heat until the mixture is thick.
- In cast iron pan, add curls, and pour sauce over until well coated. You can leave some aside to pour over each serving, but I like it all together.
- Add scallions and cilantro to curls. Cook until desired. I like my greens a little crunchy, so I don’t cook the veggies for long.
- Layer the various items, with the rice or noodles on the bottom, then the curls.
- Serve with black sesame seeds, red pepper flakes, soy sauce or left over sauce.
Notes
Do make sure you use coconut aminos if you can find them. They provide the sweetness for the dish without added sugar.
The cilantro and scallions can be added as a topping at the end, rather than cooked into the curls.
The red cabbage can be added raw.
Tried this recipe?Let us know how it was!