Soy-Sauced Noodles with Cabbage and Scallions

Symptom check-in

POTS:Late-day fatigue with mild weakness and that hollow, low-energy feeling - needed fast carbs and salt that wouldn’t sit too heavy

Vestibular migraine:Background head pressure, no vertigo or nausea yet - avoiding spice and acid, but tolerating small amounts of savory umami

Lupus:General joint achiness, especially knees and wrists - wanted warm food with minimal prep and no deep frying

Disorder safety check

Condition	Works?	Why
POTS	Yes	Noodles + salt helped stabilize energy
Lupus	Yes	Warm, simple, low effort on joints
Vestibular migraine	Caution	Soy, alliums, and chili oil can be triggers

This one is very individual. If soy or scallions are migraine triggers for you, this is a skip or modify.

Ingredients (1 bowl)

• 2 oz dried wheat noodles or egg noodles

• 1–1½ cups green cabbage, sliced

• 2 tbsp scallions, sliced

• 1 tbsp neutral oil (olive or avocado)

• 1–1½ tbsp soy sauce or tamari (adjust to tolerance)

• Optional:

  • ½ tsp sesame oil

  • Very small amount chili oil (omit if sensitive)

How to make it

1. Cook the noodles

• Bring a pot of salted water to a boil.

• Add noodles and cook according to package directions.

• Reserve ¼ cup noodle water before draining.

• Drain and set aside.

2. Cook the cabbage

• Heat a pan over medium heat.

• Add oil and let it warm (not smoking).

• Add cabbage and a pinch of salt.

• Cook 4–6 minutes until soft and slightly caramelized.

3. Combine noodles and sauce

• Add cooked noodles to the pan with cabbage.

• Pour in soy sauce and a splash of reserved noodle water.

• Toss gently until coated and glossy.

4. Finish

• Turn off heat.

• Stir in scallions and optional sesame oil.

• Add chili oil only if you know you tolerate it.

5. Serve

• Eat warm, not piping hot.

• Best for days when symptoms are present but controlled.

Notes for symptom days

• For POTS: don’t skimp on salt - this dish works because of it.

• For vestibular migraine: safest without chili oil and with reduced soy.

• For lupus: keep cabbage well-cooked to avoid GI stress.