A nourishing twist on a classic plant-based stir fry

This Korean-style Mushroom and Cabbage Stir Fry brings together vibrant greens, umami-rich mushrooms, and gut-supporting fermented ingredients for a delicious and nutrient-dense meal. Packed with prebiotics, probiotics, and plant diversity, it’s perfect for supporting digestive health and gut microbiome balance. The addition of sweet potato noodles adds a naturally sweet, gluten-free base that complements the savoury sesame and tamari flavours beautifully.

Whether you’re following a plant-based, vegetarian, or pescatarian diet, this quick stir fry is a fantastic way to introduce more fibre, antioxidants, and beneficial bacteria into your weekly meals.

Ingredients (Serves 2)

Stir Fry

• 160g choi sum, finely sliced
• 160g Chinese cabbage, finely sliced
• 160g king oyster mushrooms, finely shredded or torn
• 150g white onion, sliced
• 10g white sesame seeds
• 30g kimchi (plus extra to serve)

Noodles

• 100g sweet potato noodles (or rice noodles)
• 2 tbsp sesame oil (plus 1 tbsp toasted sesame oil for finishing)

Sauce

• 2 tbsp tamari
• 1 tsp mirin
• 1 tsp gochujang (Korean chilli paste) or tomato purée mixed with chilli oil

Method

1. Cook the noodles:
   Boil water in a large pot and cook sweet potato noodles for 7 minutes. Drain, rinse with cold water, and drizzle with sesame oil to prevent sticking.
2. Prepare the sauce:
   Mix all the sauce ingredients together in a bowl and set aside.
3. Cook the vegetables:
   Heat sesame oil in a wok over medium-high heat. Add the mushrooms and onion, stir-frying for 7–8 minutes until golden brown.
4. Add the greens:
   Add choi sum and Chinese cabbage, and continue to fry for another 5 minutes until slightly wilted.
5. Combine:
   Stir in the sauce and sesame seeds, toss through for 1 minute, then add the noodles. Use tongs to mix well until coated.
6. Serve:
   Garnish with extra kimchi or serve it on the side for a probiotic-rich boost.

Why This Recipe Supports Gut and Immune Health

This mushroom and cabbage stir fry is rich in fibre, antioxidants, and fermented foods, making it ideal for supporting gut health and digestion.

• Cabbage and choi sum provide prebiotic fibre that feeds beneficial gut bacteria.
• Kimchi adds probiotics that support immunity and digestive balance.
• Mushrooms offer beta-glucans that help modulate the immune system.
• Sesame oil and tamari bring healthy fats and flavour-enhancing minerals to support brain and metabolic health.

It’s a simple, nutrient-rich meal that bridges taste and functionality, perfect for anyone looking to nourish their gut microbiome naturally.

Need-to-Know

• Prep time: 10 minutes
• Cook time: 20 minutes
• Diet: Vegan / Vegetarian / Pescatarian
• Freezer friendly: No
• Shelf life: Up to 3 days (refrigerated)

Nutritional Highlights (Per Serving)

Calories: 365 kcal | Protein: 8g | Fibre: 8g | Potassium: 960mg | Vitamin C: 40mg | Vitamin K: 78mcg
A fibre-rich, antioxidant-packed dish that supports energy, digestion, and immune resilience.

If you enjoy recipes that nourish your body while supporting your digestive and immune health, explore my tailored nutrition programmes. I work with clients across the UK and Europe to create plans that balance the gut-brain connection and enhance long-term wellbeing.