Fridge Friend Recipes
Sticky Ketchup Cabbage and Egg Noodles recipe
A quick noodle bowl with buttery cabbage, glossy ketchup, and softly cooked eggs. It is a simple weeknight meal with a sweet-savoury kick.
20 min · Easy · Fusion Jump to method
Ingredients
- 350g Cabbage
- 2 Eggs
- 20g Butter
- 2 tbsp Ketchup
- 200g Noodles
- 1 tbsp Soy Sauce
- 2 cloves Garlic
- 1 pinch Salt
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 414 kcal |
| Protein | 15 g |
| Carbohydrates | 63 g |
| Fat | 11 g |
| Saturated fat | 5.2 g |
| Fibre | 4.4 g |
| Sugar | 8.5 g |
| Sodium | 710 mg |
Why this works
Moderate-energy noodle dish with some protein and fibre, but relatively high in carbohydrate and sodium.
Cabbage provides fibre and vitamin C. Cabbage adds fibre for digestive health, plus vitamin C and folate, although some vitamin C is reduced during cooking.
Eggs add quality protein and micronutrients. Eggs contribute complete protein, vitamin B12 and selenium, supporting muscle maintenance and normal metabolism.
Sodium is likely elevated. Soy sauce and added salt make this dish relatively high in sodium, which may be a concern for blood pressure if eaten frequently.
Method
- Cook the noodles according to the packet instructions until tender, then drain.
Taste one strand a minute or two before the packet time is up; you want it just tender with a slight bite, because it will soften a little more when mixed with the sauce. Drain promptly and do not rinse, so the starch helps the noodles cling to the glossy coating later.
- Melt the butter in a large pan and add the cabbage, cooking for 6-8 minutes until softened.
Keep the heat at medium rather than high so the cabbage turns soft and sweet without catching at the edges. If the pan looks dry before the cabbage has collapsed, add a small splash of water and scrape up any buttery bits rather than letting them scorch.
- Stir in the ketchup and a little water, then add the cooked noodles and toss well.
Stir the ketchup in once the pan is off the highest heat so it stays glossy and does not catch on the base. Add only enough water to loosen it into a light coating, not a soupy sauce, and toss until the noodles look evenly stained a deep red-brown.
- Fry the eggs in a separate pan until cooked to your liking.
Use a little more butter or a film of oil in the second pan if you want crisp edges, and keep the heat moderate so the whites set before the bottoms go dark. For a runny yolk, cover briefly once the whites are opaque but the centre still wobbles.
- Pile into bowls and top with the eggs before serving.
Serve straight away while the noodles are still steaming and the yolks are at their best; if they sit, the sauce will thicken and the egg can overcook. Spoon the noodles into shallow bowls so the topping sits neatly on top rather than sliding to the bottom.
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