Fried Cabbage Ramen Stir-Fry (Print Version)

Quick stir-fry with crunchy cabbage, ramen noodles, and savory sauce. Ready in 25 minutes for busy weeknights.

# Needed Ingredients:

→ 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

# 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 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 Suggestions:

01 -
  • It takes less time than waiting for delivery and tastes like you put in real effort when you barely did.
  • The cabbage gets these caramelized, crispy bits that make cheap ramen feel like an actual meal.
  • You can toss in whatever vegetables are hanging around and it still works.
  • It's the kind of dish that saves you on nights when cooking feels impossible but cereal feels wrong.
02 -
  • Don't crowd the pan or the cabbage will steam instead of fry, use a wide skillet or wok and keep the heat high.
  • Cook the noodles just until tender, not mushy, they'll soak up the sauce and soften more in the pan.
  • Let the cabbage sit without stirring for a minute at a time so it can get those caramelized bits that make this dish sing.
03 -
  • Use the highest heat your stove can handle without smoking out your kitchen, that's what gives the cabbage its crispy, caramelized edges.
  • Taste the sauce before you add it to the pan and adjust the sugar or vinegar to your liking, everyone's soy sauce is a little different.
  • If you want extra umami, add a splash of the pasta water from the noodles to the sauce, it helps everything cling together.
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