Fried Cabbage Ramen (Print Version)

Crunchy cabbage and ramen noodles tossed in savory sauce. Quick, satisfying, and perfect 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
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 soy sauce, oyster or mushroom sauce, sesame oil, rice vinegar, sugar, and chili flakes. Set the sauce 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 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 Tips:

01 -
  • It turns pantry staples into something that tastes like you ordered takeout.
  • The cabbage gets crispy and caramelized in a way that feels almost indulgent.
  • You can have dinner on the table faster than delivery would arrive.
  • It's flexible enough to handle whatever vegetables are lurking in your fridge.
02 -
  • Don't skip draining the noodles well or they'll water down your sauce and make everything soggy.
  • Let the cabbage sit undisturbed for a few seconds between stirs so it actually browns instead of just steaming.
  • Mix the sauce ahead of time so you're not scrambling while the vegetables are already in the pan.
03 -
  • Use the hottest part of your stove and don't crowd the pan, or the vegetables will steam instead of fry.
  • Taste the sauce before adding it and adjust the sweetness or saltiness to match your mood.
  • Leftovers reheat surprisingly well in a hot skillet with a tiny splash of water to loosen everything up.
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