Garlicky Beef and Cabbage Noodles

Noodles are in regular rotation in the weeknight dinner lineup at my house — especially when there’s minimal prep involved (10 minutes or less), and dinner is on the table in 20 to 30 minutes. Plus, there are so many variations — some weeks it’s beef and broccoli noodles, others we make ground beef sesame noodles or garlic noodles. But after finding ourselves with a surplus of cabbage, we’ve been devouring these garlicky beef and cabbage noodles almost weekly for the past month. This combination of tender noodles, rich chunks of ground meat, and crisp-tender strands of seared cabbage are all tossed together in a skillet with the most incredible savory sauce that clings to everything like a magnet. Everyone in the family loves them — especially my 6-year-old, which is basically all the convincing I need. Make ahead: The sauce can be made up to 1 day ahead and refrigerated in an airtight container. Rewhisk before using. Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of salted water to a boil. Add 8 ounces dried noodles and cook for 1 minute less than the package instructions. Meanwhile, whisk 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon of the toasted sesame oil, 1 tablespoon honey, 2 teaspoons cornstarch, 1 teaspoon Asian chili-garlic sauce if using, and 4 minced garlic cloves together in a liquid measuring cup or small bowl.

Step 2

Drain the noodles and rinse well under cool water. Let sit in the strainer.

Step 3

Heat 1 tablespoon of the toasted sesame oil in a 12-inch or larger high-sided skillet over medium-high heat until shimmering. Add 1 pound lean ground beef and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, breaking up the meat into medium pieces, until browned and cooked through, 5 to 7 minutes. Transfer to a plate.

Step 4

Heat the remaining 1 tablespoon toasted sesame oil in the skillet over medium-high heat. Add 1/2 head thinly sliced green cabbage and 1 thinly sliced small yellow onion. Toss to coat and spread in an even layer. Cook undisturbed until the bottom is lightly browned, about 3 minutes. Toss and cook until crisp-tender, 1 to 2 minutes more.

Step 5

Reduce the heat to medium. Return the beef and any accumulated juices to the skillet. Add the noodles. Whisk the sauce again, then add to the skillet. Cook, tossing regularly, until the noodles are heated through and the sauce coats the noodles well, about 1 minute. Garnish with thinly sliced scallions if desired.