Fried Cabbage Ramen Stir-Fry (Printable View)

Crispy cabbage and ramen noodles in savory sauce. Quick weeknight dinner 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 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 It:

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 until combined. Set aside.
03 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic, ginger, and the white parts of the 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 browned edges.
05 - Add cooked noodles to the skillet and pour in the prepared sauce. Toss everything together for 2 to 3 minutes until well combined and heated through.
06 - Remove from heat and garnish with green parts of scallions. Serve immediately.

# Best Practices:

01 -
  • It transforms cheap pantry staples into something that tastes like you ordered takeout from your favorite spot.
  • The cabbage gets sweet and crispy in all the right places while staying tender in others.
  • You can have dinner on the table faster than waiting for delivery, and your kitchen will smell incredible.
  • Leftovers reheat beautifully in a hot skillet the next day, getting even crispier.
02 -
  • Do not crowd your pan or the vegetables will steam instead of fry, use the biggest skillet or wok you own.
  • Have everything prepped before you turn on the heat because this cooks faster than you expect.
  • If the noodles clump together, run them under cool water after draining and toss with a tiny bit of oil.
03 -
  • Toast your sesame oil in the pan for ten seconds before adding it to the sauce, it deepens the flavor in a way that raw oil never does.
  • Use kitchen scissors to cut the noodles a few times after cooking, shorter strands are way easier to toss and eat.
  • If you want restaurant level browning, pat your cabbage dry with a towel before it goes in the pan.
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