Fried Cabbage Ramen Stir-Fry (Print Version)

Quick stir-fry with crunchy cabbage, ramen noodles, and savory Asian-inspired sauce. Ready in 25 minutes.

# Ingredient List:

→ 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 thoroughly, 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 mixture 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 to the skillet. Stir-fry for 4 to 5 minutes until the cabbage is tender yet still crunchy with browning 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.

# Helpful Tips:

01 -
  • It tastes like restaurant quality stir fry but costs less than a latte and uses pantry basics you probably already have.
  • The cabbage gets this caramelized crunch on the edges that makes cheap ramen noodles feel like an actual meal worth sitting down for.
  • You can double or triple the batch without any extra effort and it reheats beautifully for next day lunch.
  • It comes together faster than delivery and dirties only two pans which means less time scrubbing and more time eating.
02 -
  • Don't crowd the pan or the cabbage will steam instead of fry, if you're doubling the recipe use two pans or cook in batches.
  • Taste the sauce before you add it to the noodles because different brands of soy and oyster sauce vary wildly in saltiness.
  • Let the cabbage sit undisturbed for a minute at a time in the hot pan, that's how you get the caramelized edges that make this dish sing.
03 -
  • Use the highest heat your stove can handle without smoking, that's the secret to getting restaurant style wok flavor at home.
  • Prep all your ingredients before you start cooking because once that pan is hot everything moves fast and there's no time to chop.
  • If you can find fresh ramen noodles instead of instant, use those and skip the boiling step, just toss them straight into the pan with a splash of water.
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