Fried Cabbage Ramen Stir-Fry (Print Version)

Crispy cabbage and ramen noodles in savory sauce. Quick weeknight stir-fry 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
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, 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 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 yet crunchy with browning at the 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 random bits of vegetables lurking in your crisper drawer and transforms them into something that actually tastes intentional.
  • The cabbage gets these sweet, caramelized edges that add texture and flavor you never expect from such a humble vegetable.
  • You can have dinner on the table in under half an hour, even if you're moving at a slow, end of day pace.
  • It is endlessly adaptable so you can throw in whatever protein or extra veggies you have without following any strict rules.
02 -
  • Do not skip draining the noodles well or they will water down your sauce and make everything soggy instead of glossy.
  • Let the cabbage sit still in the pan for a few seconds at a time instead of constantly stirring, that is how you get the caramelized edges that add so much flavor.
  • Mix your sauce before you start cooking because once the pan is hot, everything moves fast and you will not have time to measure and whisk.
03 -
  • Use the highest heat your stove can handle without smoking, that is what gives you the charred, restaurant style flavor at home.
  • Taste your sauce before you add it to the pan and adjust the salt or sugar to your preference, it is way easier to fix it in the bowl than in the skillet.
  • If your cabbage starts to stick, add a tiny splash of water to deglaze the pan and create a little steam, it will help everything cook evenly without burning.
Go Back