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Beef and Cabbage Skillet Noodles

One-skillet meals are always a great way to celebrate a great day in school or at the office. This version comes together easily and the kids will be happy to get cooking so they can add those crunchy noodles at the end!

MAKES 4 Servings - PREP TIME 10 min - COOK TIME 10 min - TOTAL TIME 20 min



  • 1 tbsp (15 mL) canola oil

  • 1 lb (500 g) ground beef or veal

  • 1 shallot, finely chopped

  • 1 large garlic clove, minced

  • 1 tbsp (15 mL) minced fresh ginger

  • 1/4 cup (60 mL) soy sauce

  • 3 tbsp (45 mL) light brown sugar

  • 1 tbsp (15 mL) sesame oil

  • 1 bag (14 oz/397 g) coleslaw mix

  • 1/2 tsp (2 mL) Sriracha

  • 3 cups (750 mL) crispy (fried) chow mein noodles

In a large nonstick skillet, heat oil over medium-high heat. Add beef, shallot, garlic and ginger and cook, breaking up beef, for about 5 minutes or until browned.

Stir in soy sauce, brown sugar and sesame oil. Add coleslaw and Sriracha and cook, stirring about 4 minutes or until coleslaw wilts. Add chow mein noodles and stir until well coated.


Emily’s friend Rani served her leftovers of this noodle dish in lettuce wraps as a fun appetizer idea. With a drizzle of Sriracha over top, guests wanted more! We always love a recipe that plays double duty.

Courtesy of Best of Bridge Everyday Celebrations by Sylvia Kong and Emily Richards © 2022 Reprinted with permission. Available where books are sold.

For the original recipe, click here.


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