Fried Cabbage Ramen Stir-Fry (Printable Version)

Crispy cabbage and tender noodles in savory sauce. Quick, satisfying Asian fusion dish ready in 25 minutes.

# Ingredient List:

→ 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 option
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:

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 minced garlic, grated ginger, and white parts of scallions. Stir-fry for 1 minute until fragrant.
04 - Add sliced cabbage and julienned carrot to the skillet. Stir-fry for 4 to 5 minutes until cabbage is tender yet crunchy with browning at the edges.
05 - Add cooked noodles to the skillet. Pour in prepared sauce and toss all ingredients together for 2 to 3 minutes until well combined and heated through.
06 - Remove from heat. Garnish with reserved green parts of scallions and serve immediately.

# Expert Suggestions:

01 -
  • It transforms cheap pantry staples into something that tastes like takeout without the wait or the cost.
  • The cabbage gets these crispy caramelized bits that add texture and a slight sweetness you do not expect.
  • You can have dinner on the table in under half an hour with barely any cleanup.
  • It is endlessly adaptable to whatever vegetables are lurking in your crisper drawer.
02 -
  • Do not crowd the pan or the cabbage will steam instead of fry, if you are doubling the recipe use two skillets or cook in batches.
  • Drain the noodles really well or the extra water will dilute your sauce and make everything soggy.
  • Add the sauce at the very end, pouring it in too early causes it to evaporate and you lose that glossy coating.
03 -
  • Let the cabbage sit undisturbed for a full minute between stirs so it actually caramelizes instead of just wilting.
  • Taste the sauce before adding it to the pan, everyone has different soy sauce saltiness and you might want to adjust the sugar or vinegar.
  • Use the darkest soy sauce you have for deeper color and richer flavor, it makes the dish look as good as it tastes.
Go Back