Fried Cabbage Ramen (Printable version)

Quick stir-fry with crunchy cabbage, ramen noodles, and savory sauce. Ready in 25 minutes for a satisfying meal.

# 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 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 - 0.5 teaspoon chili flakes, optional

→ Oil

13 - 2 tablespoons vegetable oil

# 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 mixing bowl, whisk together soy sauce, oyster or mushroom sauce, toasted sesame oil, rice vinegar, sugar, and chili flakes until well combined. Set the sauce aside.
03 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic, grated ginger, and the white parts of the 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 the cabbage is tender yet crunchy with light browning at the edges.
05 - Add the cooked noodles to the skillet and pour in the prepared sauce. Toss all ingredients together for 2 to 3 minutes until evenly combined and heated through.
06 - Remove from heat and garnish with the reserved green parts of the scallions. Serve immediately.

# Expert Advice:

01 -
  • It uses pantry staples and transforms cheap ramen into something that actually feels like dinner.
  • The cabbage gets crispy and caramelized in spots, adding texture you dont expect from a noodle stir-fry.
  • You can have it on the table in under half an hour, even on nights when youre too tired to think.
02 -
  • Dont stir the cabbage constantly or it will steam instead of fry, let it sit in the hot pan to develop those crispy edges.
  • If your skillet isnt big enough, the vegetables will crowd and turn soggy, use a wok or cook in two batches.
  • Add the sauce after the vegetables are cooked, not before, or everything will braise instead of staying crispy.
03 -
  • Toast extra sesame seeds in a dry pan and keep them in a jar, they add crunch and nuttiness whenever you need a quick garnish.
  • If you like it spicier, add a spoonful of chili crisp or sambal oelek at the end instead of just flakes.
  • Use a wok if you have one, the high sides and shape make tossing everything together so much easier.
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