Fried Cabbage Ramen Noodles (Printable Version)

A quick stir-fry featuring crunchy cabbage and chewy noodles tossed in a flavorful savory sauce. Ready in just 25 minutes.

# 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
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

# Steps to Follow:

01 - Bring a pot of water to a boil. Cook ramen noodles according to package instructions, drain well, 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 the prepared sauce. 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.

# Additional Tips::

01 -
  • It turns pantry staples into something that tastes like you planned it all along.
  • The cabbage gets caramelized and sweet in a way that makes you forget it's just cabbage.
  • You can have this on the table in under half an hour, even on your most chaotic weeknights.
  • It's endlessly adaptable: add an egg, toss in whatever vegetables are wilting in your crisper, or make it as spicy as you dare.
02 -
  • Don't skip draining the noodles well, excess water will dilute your sauce and make everything soggy instead of glossy.
  • Let the cabbage sit undisturbed for a bit while stir-frying, constant stirring prevents those browned, caramelized edges that add so much flavor.
  • Mix your sauce before you start cooking, once the vegetables hit the pan things move fast and you won't have time to measure.
03 -
  • Use the biggest skillet or wok you have, crowding the vegetables will steam them instead of crisping them.
  • Toast sesame seeds in a dry pan for 2 minutes and sprinkle them on top for an extra layer of nuttiness.
  • If you like heat, add a spoonful of chili crisp oil at the end instead of just flakes, it adds texture and a deeper spice.
  • Prep all your ingredients before you turn on the stove, stir-frying moves fast and there's no time to chop mid-cook.
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