Half a cabbage can feel like an obligation in the refrigerator. In a wide frying pan it becomes dinner surprisingly easily, especially if you stop trying to keep every shred perfectly pale.
Thinly slice about 350 g cabbage. Heat a tablespoon of oil in a large pan and add the cabbage with a small pinch of salt. Cook over medium-high heat, stirring occasionally, until softened with a few brown edges. Add a little water if the pan dries before the thicker pieces soften.
Cook 160 g egg-free noodles separately. Add a finely chopped garlic clove to the cabbage, stir briefly, then toss in the noodles with a tablespoon soy sauce and a teaspoon rice vinegar. Loosen with a splash of noodle water.
Black pepper suits this particularly well. For a fuller meal, add warmed edamame or browned tofu. Taste after the soy sauce has gone in, rather than salting the cabbage heavily at the beginning.