Fried Cabbage Ramen Stir-Fry (Print Version)

Quick stir-fry with crunchy cabbage, ramen noodles, and savory sauce. Ready in 25 minutes for satisfying meals.

# What You'll 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 packs 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 - 0.5 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, drain, and set aside.
02 - In a small bowl, whisk together soy sauce, oyster sauce or mushroom sauce, sesame oil, rice vinegar, sugar, and chili flakes. Set the sauce 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 cabbage and carrot to the skillet. Stir-fry for 4 to 5 minutes until cabbage is tender yet crunchy with browned edges.
05 - Add cooked noodles to the skillet and pour in prepared sauce. Toss everything together for 2 to 3 minutes until well combined and heated through.
06 - Remove from heat. Top with green parts of scallions and serve immediately.

# Additional Tips::

01 -
  • It turns cheap pantry staples into something that tastes like you ordered takeout.
  • The cabbage gets crispy and caramelized at the edges while staying tender in the middle.
  • You can have this on the table faster than delivery would arrive.
  • It is endlessly adaptable to whatever vegetables or protein you have around.
02 -
  • Do not crowd the pan or the vegetables will steam instead of getting crispy, use the biggest skillet you have.
  • Cook the noodles just until tender and drain them well or they will turn gummy when you toss them in the sauce.
  • Have everything prepped and ready before you start cooking because once the heat is on, it moves fast.
03 -
  • Let the cabbage sit in the pan without stirring for thirty seconds at a time so it gets those caramelized edges.
  • Taste the sauce before you add it and adjust the soy sauce or vinegar to your preference.
  • If you like it spicier, add a spoonful of chili oil or sriracha at the end instead of just flakes.
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