Fried Cabbage Ramen Stir-Fry (Print Version)

Crispy cabbage and ramen noodles in savory sauce. Quick 25-minute Asian fusion stir-fry for satisfying weeknight 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 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, 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 with slight char at edges while maintaining crunch.
05 - Add cooked noodles to the skillet. Pour in prepared sauce and toss everything together for 2 to 3 minutes until well coated and heated through.
06 - Remove from heat immediately. Garnish with green parts of scallions and serve while hot.

# Additional Tips::

01 -
  • It transforms cheap pantry staples into something that tastes like you ordered it from your favorite noodle spot.
  • The cabbage gets crispy and sweet at the edges, adding a texture you never knew ramen needed.
  • You can have dinner on the table faster than most delivery apps can find your address.
  • Its endlessly adaptable, so whatever vegetables are hiding in your crisper drawer can join the party.
02 -
  • Don't crowd the pan or the cabbage will steam instead of fry, if your skillet is small, cook the vegetables in two batches.
  • Drain the noodles really well, excess water dilutes the sauce and makes everything soggy instead of glossy.
  • Taste the sauce before you add it to the pan, every brand of soy sauce is different, and you might want to adjust the sugar or vinegar.
  • High heat is your friend here, it's what gives the cabbage those crispy, sweet edges that make this dish addictive.
03 -
  • Use a wok if you have one, the high sides and shape make tossing everything together so much easier without losing half your dinner on the stovetop.
  • Toast your sesame oil lightly in the pan after turning off the heat for an even deeper, nuttier flavor that coats every strand of noodle.
  • If you like things spicy, add the chili flakes to the oil at the beginning with the garlic and ginger so they bloom and infuse everything.
  • Save a few tablespoons of the noodle cooking water before draining, you can use it to loosen the sauce if things get too thick.
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