Fried Cabbage Ramen Stir-Fry (Print Version)

Quick stir-fry with crunchy cabbage, ramen noodles, and savory Asian sauce. Ready in 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

# How-To Steps:

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 the soy sauce, oyster or mushroom sauce, sesame oil, rice vinegar, sugar, and chili flakes. Set the sauce aside.
03 - Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic, ginger, and the white parts of the scallions. Stir-fry for 1 minute until fragrant.
04 - Add the cabbage and carrot. Stir-fry for 4 to 5 minutes until the cabbage is tender but still crunchy and starting to brown at the edges.
05 - Add the 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 the green parts of the scallions and serve immediately.

# Expert Hints:

01 -
  • It comes together faster than ordering takeout and tastes just as satisfying.
  • The cabbage gets these crispy, caramelized edges that add a surprising sweetness to every bite.
  • You can toss in whatever vegetables are sitting in your crisper drawer without a second thought.
  • The sauce clings to the noodles in a way that makes each forkful ridiculously flavorful.
02 -
  • Don't crowd the pan with the cabbage or it will steam instead of fry, and you'll miss out on those crispy, caramelized bits.
  • Drain the noodles really well before adding them to the skillet, otherwise the extra water will dilute your sauce and make everything soggy.
  • Taste the sauce before you pour it in because soy sauces vary in saltiness, and you might want to adjust with a splash more vinegar or a pinch more sugar.
03 -
  • Let the cabbage sit undisturbed in the hot pan for 30 seconds at a time so it develops those golden, crispy spots that add so much flavor.
  • If you want the noodles to absorb even more sauce, toss them in the skillet a minute or two longer over low heat after everything is combined.
  • Prep all your ingredients before you start cooking because once the pan is hot, everything moves quickly and you won't have time to chop.
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