Fried Cabbage Ramen Stir-Fry (Printer-Friendly)

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

# 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 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 Cook:

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 mixture 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 but still crunchy with browned 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 uses up those sad vegetables lurking in your fridge and transforms them into something crave worthy.
  • The whole thing comes together faster than ordering takeout, and youll actually feel satisfied after.
  • That contrast between crispy cabbage edges and chewy noodles is the kind of texture magic you dont expect from a weeknight dinner.
02 -
  • Dont crowd the pan or the cabbage will steam instead of fry, if your skillet is small, cook the vegetables in two batches.
  • Rinse the noodles with cold water after draining if you want to stop them from getting mushy while you cook the vegetables.
  • Taste the sauce before adding it to the pan, some soy sauces are much saltier than others and you might want to add a splash of water.
03 -
  • Use the hottest burner you have and let the pan preheat for a full two minutes, cold pans make soggy vegetables.
  • Cut the cabbage thinner than you think you need to, it shrinks a lot and thin pieces get crispier faster.
  • If you double the recipe, cook it in two batches or the temperature will drop and everything will steam instead of fry.
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