Fried Cabbage Ramen (Printable)

Quick stir-fry with crunchy cabbage and ramen noodles in savory sauce. Perfect for busy weeknights 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 packages 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

→ Oil

13 - 2 tablespoons vegetable oil

# How-To Steps:

01 - Bring a pot of water to boil. Cook ramen noodles according to package instructions, drain, 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 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 but still crunchy with browned edges.
05 - Add cooked noodles to the skillet. Pour in prepared sauce and 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.

# Expert Suggestions:

01 -
  • It uses cheap ramen noodles but tastes like you ordered takeout from somewhere good.
  • The cabbage gets these crispy, caramelized edges that make the whole dish feel special.
  • You can throw it together in the time it takes to scroll through a delivery app.
  • It's filling enough to be dinner but light enough that you won't feel heavy afterward.
02 -
  • Don't crowd the pan or the cabbage will steam instead of fry, if your skillet is small, cook in two batches.
  • Drain the noodles really well or they'll water down the sauce and make everything soggy.
  • Have all your ingredients prepped before you turn on the heat because this moves fast once you start.
03 -
  • Let the cabbage sit undisturbed for 30 seconds between stirs so it gets those caramelized edges.
  • Taste the sauce before adding it to the pan and adjust the sugar or vinegar to your preference.
  • Use a wok if you have one, the high sides make tossing everything together so much easier.
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