Fried Cabbage Ramen Stir-Fry (Printable)

Quick stir-fry with crunchy cabbage, chewy ramen, and savory sauce. Ready in 25 minutes for weeknight dinners.

# What You Need:

→ Vegetables

01 - 3 cups green cabbage, thinly sliced
02 - 1 medium carrot, julienned
03 - 2 scallions, sliced with greens and whites separated
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated

→ Noodles

06 - 2 packages instant ramen noodles, seasoning packets discarded

→ Sauce

07 - 2 tablespoons soy sauce
08 - 1 tablespoon oyster sauce or mushroom sauce for vegan
09 - 1 tablespoon toasted sesame oil
10 - 1 teaspoon rice vinegar
11 - 1 teaspoon sugar
12 - 1/2 teaspoon chili flakes, optional

→ Oil

13 - 2 tablespoons vegetable oil such as canola or sunflower

# How To Make It:

01 - Bring a pot of water to a boil. Cook ramen noodles according to package instructions until tender. Drain thoroughly and set aside.
02 - In a small bowl, whisk together soy sauce, oyster or mushroom sauce, sesame oil, rice vinegar, sugar, and chili flakes. Set aside.
03 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic, ginger, and white parts of scallions. Stir-fry for 1 minute until fragrant.
04 - Add sliced cabbage and julienned carrot to the skillet. Stir-fry for 4 to 5 minutes until cabbage is tender yet crisp with browned edges.
05 - Add cooked noodles to the skillet and pour the prepared sauce over top. Toss all ingredients together for 2 to 3 minutes until evenly coated and heated through.
06 - Remove from heat and garnish with green parts of scallions. Serve immediately while hot.

# Expert Tips:

01 -
  • It transforms humble ingredients into something that tastes like you spent an hour in the kitchen.
  • The cabbage gets crispy and caramelized in spots, adding texture you'd never expect from a vegetable.
  • You can tweak the heat and toppings to match whatever mood or craving hits you.
  • It's ready faster than delivery and costs a fraction of the price.
02 -
  • Don't crowd the pan or your cabbage will steam instead of getting those crispy caramelized bits.
  • Taste your sauce before adding it because different brands of soy and oyster sauce vary in saltiness.
  • If your noodles clump together after draining, toss them with a tiny bit of oil to keep them loose.
03 -
  • Use a wok if you have one because the high sides make tossing everything together much easier.
  • Let the cabbage sit undisturbed for 30 seconds at a time so it can develop color and sweetness.
  • If you like more sauce, double the mixture and keep some on the side for drizzling at the table.
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