Sheet-Pan Beef & Cabbage Noodles
Sheet-Pan Beef & Cabbage Noodles is a quick and flavorful one-pan meal that transforms simple ingredients into a mouthwatering dish. With tender ground beef, crunchy cabbage, and savory egg noodles, this recipe is perfect for busy weeknights or casual gatherings. The delightful aroma and vibrant colors will make your family gather around the table, eager to dig in!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 4 servings 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 pound lean ground beef
- 4 cups green cabbage, chopped
- 8 ounces wide egg noodles
- 3 cloves garlic, minced
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons sesame oil
- 4 green onions, sliced
- 2 tablespoons light brown sugar
- 1 teaspoon ginger powder
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large skillet over medium heat, brown the ground beef for about 5-7 minutes until no longer pink.
- Add garlic and ginger powder; season with black pepper and cook until fragrant.
- Stir in chopped cabbage and soy sauce; cook until cabbage is tender yet slightly crunchy (about 3-4 minutes).
- Toss in cooked egg noodles, mixing gently to coat them evenly.
- Transfer everything onto the prepared baking sheet, drizzle with sesame oil, and bake for about 15 minutes until golden.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Feel free to substitute vegetables like bell peppers or carrots for added color and crunch. Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F (175°C) for optimal texture.