Fried Cabbage Ramen Stir-Fry (Printable)

Crunchy cabbage and chewy noodles tossed in savory sauce. Quick weeknight meal ready in 25 minutes.

# 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 - 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, 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 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 light browning at the edges.
05 - Add cooked noodles to the skillet. Pour in prepared sauce and toss everything together for 2 to 3 minutes until well combined and heated through.
06 - Remove from heat. Garnish with green parts of scallions and serve immediately.

# Expert Advice:

01 -
  • It transforms humble pantry staples into something that tastes like your favorite noodle shop made it.
  • The cabbage gets these beautiful caramelized edges that add a sweet, nutty crunch you won't expect.
  • Everything comes together in one pan in under half an hour, which means less cleanup and more time to actually enjoy your meal.
  • You can adjust the heat and toppings to match exactly what you're craving that day.
02 -
  • Don't skip separating the scallion whites and greens, cooking the whites releases their sweetness, while the raw greens add a fresh, sharp bite at the end.
  • Let the cabbage sit undisturbed in the pan for at least a minute at a time, moving it too much will steam it instead of giving you those caramelized, crispy bits.
  • Make sure your skillet is really hot before adding the vegetables, a cold pan will leave everything soggy and pale instead of vibrant and crisp.
03 -
  • Use a wok if you have one, the high, sloped sides make tossing everything together so much easier and help you get better heat distribution.
  • Prep all your ingredients before you start cooking, once the pan is hot, everything moves fast and you don't want to be mincing garlic while your cabbage burns.
  • Taste the sauce before adding it to the pan and adjust the sugar, vinegar, or soy sauce to match your preference, everyone's palate is different.
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