Miso Butter Braised Cabbage and Chicken Lo Mein with Cashews

This dish brings together caramelized cabbage, umami-rich miso and tender lo mein noodles for a dinner that’s both comforting and exciting. The cabbage is seared until deeply browned, then braised in a savory miso butter sauce until tender. Meanwhile, the noodles are tossed with shredded carrots, crunchy cashews and a sweet-spicy soy-chili sauce.

Topped with crispy fried onions and fresh scallions, every bite offers a mix of textures and flavors. It’s a satisfying meal that comes together in under an hour, perfect for a weeknight adventure in cooking.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

4.5 ounce Lo Mein NoodlesView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit Conehead CabbageView ingredient guideLike ingredientDislike ingredient

2 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 ounce CashewsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 375°F. Bring a medium pot of salted water to a boil. Wash and dry produce. Quarter cabbage lengthwise, keeping stem and core intact. Trim and thinly slice scallions, separating whites from greens. Roughly chop cashews. In a small bowl, whisk together miso sauce concentrates and ¾ cup water until smooth.
2. Heat 2 tbsp butter and a drizzle of oil in a large, ovenproof pan over medium-high heat. Add cabbage, cut sides down. Cook until dark brown and beginning to soften, 3-4 minutes. Flip to second cut side; cook until dark brown, 3-4 minutes more. Add 1 tbsp vinegar; cook until mostly reduced, 15-20 seconds. Stir in miso mixture; bring to a boil. Turn off heat. Transfer pan to oven; bake until cabbage is tender and liquid has reduced, 20-25 minutes.
3. Once water is boiling, add noodles to pot. Cook until al dente, 5-7 minutes. Drain and rinse under cold water for 30 seconds. Shake off excess water and set aside. Reserve pot.
4. In the bowl used for miso mixture, whisk together Vidalia onion paste, soy sauce, chili sauce, remaining vinegar and ¼ cup water until smooth.
5. Heat a drizzle of oil in the reserved pot over medium-high heat. Add carrots and scallion whites; lightly season with salt and pepper. Cook until carrots begin to soften, 1-2 minutes. Reduce heat to medium. Add garlic powder and cashews; cook until fragrant, 30-60 seconds.
6. Add drained noodles, soy-chili sauce and 1 tbsp butter to the pot. Cook, stirring, until butter melts and noodles are coated, 30-60 seconds. Taste and season with salt and pepper if desired.
7. Divide lo mein between shallow bowls; top with braised cabbage. Spoon miso butter sauce from pan over cabbage. Garnish with crispy fried onions and scallion greens. Serve.

Recipe Tips

FAQ

Can I use regular cabbage instead of conehead cabbage?

Yes, you can use a small green cabbage; just cut it into wedges similarly.

Can I make this dish vegetarian?

Absolutely! Omit the chicken and add more vegetables like bell peppers or mushrooms.

What can I substitute for miso sauce concentrate?

Mix 2 tablespoons white miso paste with 1 tablespoon soy sauce and a splash of water as a substitute.