Fried Cabbage Ramen (Printable)

A quick and savory stir-fry with crunchy fried cabbage and chewy ramen noodles tossed in a flavorful sauce.

# What You’ll Need:

→ Vegetables

01 - 3 cups green cabbage, thinly sliced
02 - 1 medium carrot, julienned
03 - 2 scallions, sliced (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

→ Oil

13 - 2 tablespoons vegetable oil

# How To Make It:

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 sauce, sesame oil, rice vinegar, sugar, and chili flakes. Set 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 4-5 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 2-3 minutes until well combined and heated through.
06 - Remove from heat. Garnish with the green parts of the scallions and serve immediately.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, making it perfect for those weeknights when you want something satisfying but dont have the energy for anything complicated
  • The way the cabbage gets tender and sweet while keeping its crunch creates this incredible texture that keeps every bite interesting
02 -
  • Don't overcrowd your pan when cooking the cabbage or it will steam instead of fry. If you're doubling the recipe, cook the vegetables in two batches.
  • Have your sauce ready before you start cooking. Once you add the noodles to the pan, everything moves fast and you don't want to be scrambling to mix ingredients.
03 -
  • Let your pan get properly hot before adding the cabbage. That sizzle and sear is where so much of the flavor comes from.
  • If you want extra crunch, toast some sesame seeds or crushed peanuts in a dry pan while the vegetables cook and sprinkle them on at the end.
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