Fried Cabbage Ramen Stir-Fry (Printable)

Crunchy cabbage and chewy noodles tossed in savory sauce. Quick 25-minute Asian-inspired stir-fry for busy weeknights.

# 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

# Directions:

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 soy sauce, oyster or mushroom sauce, sesame oil, rice vinegar, sugar, and chili flakes. Set the sauce mixture 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 yet crunchy with browned edges.
05 - Add cooked noodles to the skillet and pour in the prepared sauce. Toss all ingredients 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 Tips:

01 -
  • It transforms boring instant ramen into something you'd actually crave on purpose.
  • The cabbage caramelizes just enough to add sweetness and texture that keeps every bite interesting.
  • You can make it with whatever vegetables are hanging out in your fridge looking sad.
  • It comes together faster than ordering takeout and tastes like you put in real effort.
02 -
  • Do not skip draining the noodles well or you'll dilute the sauce and end up with a watery mess instead of a glossy stir-fry.
  • Let the cabbage sit undisturbed for 30 seconds at a time while stir-frying so it actually gets those caramelized edges instead of just steaming.
  • Have all your ingredients prepped before you start cooking because once that pan is hot, everything moves fast.
03 -
  • Use the highest heat your stove can manage without smoking out your kitchen because that's what gives you the proper wok hei flavor.
  • Slice your cabbage as thin as you can stand to because thinner pieces cook faster and get crispier edges.
  • Toast some sesame seeds in a dry pan for 30 seconds and sprinkle them on top for an extra layer of nutty crunch that makes the dish feel restaurant-quality.
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