Fried Cabbage Ramen Stir-Fry (Printable)

Crunchy cabbage and ramen noodles stir-fried in savory sauce. Quick weeknight dinner ready in 25 minutes.

# Components:

→ 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

→ Cooking Oil

13 - 2 tablespoons vegetable oil such as canola or sunflower

# Method:

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 the soy sauce, oyster or mushroom sauce, sesame oil, rice vinegar, sugar, and chili flakes until well combined. Set the sauce aside.
03 - Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic, grated ginger, and white parts of the scallions. Stir-fry for 1 minute until fragrant.
04 - Add the sliced cabbage and julienned carrot to the skillet. Stir-fry for 4 to 5 minutes until the cabbage becomes tender yet crunchy with browning at the edges.
05 - Add the cooked noodles to the skillet and pour in the prepared sauce. Toss everything together for 2 to 3 minutes until well combined and heated through.
06 - Remove from heat, garnish with the green parts of the scallions, and serve immediately while hot.

# Expert Advice:

01 -
  • It comes together faster than delivery arrives, which means you're actually eating real food instead of waiting.
  • The cabbage gets crispy at the edges while staying tender inside, creating this textural magic that makes cheap ramen feel like something special.
  • You can throw in whatever vegetables are lurking in your crisper drawer without breaking the whole thing.
02 -
  • Don't use the ramen seasoning packets because they'll overpower the balance you're building with the fresh sauce, and trust me, your version is better.
  • Keep the heat high enough that things sizzle when they hit the pan, because low heat just steams everything instead of giving you that crucial golden-brown crust on the cabbage.
03 -
  • Prep your cabbage and carrots before you start cooking because everything happens fast once the oil gets hot, and there's no time to be chopping mid-stir-fry.
  • Don't overcrowd the pan if you're doubling the recipe, because the vegetables need space to brown instead of steaming in their own moisture.
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