Fried Cabbage Ramen Stir-Fry (Print Page)

Crunchy cabbage and chewy noodles tossed in savory sauce. Quick weeknight dinner 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

→ Oil

13 - 2 tablespoons vegetable oil

# Directions:

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 or mushroom sauce, sesame oil, rice vinegar, sugar, and chili flakes. Set 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 the 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 turns boring pantry staples into something that tastes like you ordered it from your favorite noodle spot.
  • The cabbage gets this crispy, caramelized sweetness that makes you forget it's just cabbage.
  • You can have it on the table faster than delivery would arrive, and it actually fills you up.
02 -
  • Don't skip draining the noodles well or you'll end up with a watery sauce that won't cling to anything.
  • Let the cabbage sit in the pan without stirring for a few seconds at a time so it actually browns instead of just steaming.
  • Taste the sauce before you add it because different brands of soy and oyster sauce vary wildly in saltiness.
03 -
  • Use a wok if you have one because the high sides make tossing everything together so much easier without losing half of it on the stove.
  • Toast extra sesame seeds in a dry pan and keep them in a jar, they add a nutty crunch that makes every bowl feel a little more special.
  • If you like it saucier, double the sauce ingredients and toss in a handful of spinach at the end so it wilts into the noodles.
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