Fried Cabbage Ramen (Print)

Savory stir-fry with crispy cabbage, chewy noodles, and bold Asian-inspired sauce. Ready in 25 minutes.

# Ingredients:

→ 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
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 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 until combined. 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 yet crunchy with browned edges.
05 - Add cooked noodles to the skillet and pour in 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 -
  • The whole thing comes together in 25 minutes, which means you can make it on nights when cooking feels like a luxury you can't afford.
  • There's something deeply satisfying about the way the cabbage browns and crisps while staying tender inside—it's like vegetables are finally showing off.
02 -
  • The difference between this being good and this being incredible is letting that cabbage actually brown and crisp—don't stir it constantly like you're nervous; let it sit in the hot pan for 20-second stretches so the edges caramelize.
  • Room temperature sauce matters less than you'd think, but cold noodles will cool down everything else, so if you're prepping ahead, warm them gently before they hit the skillet.
03 -
  • If your noodles stick together after draining, toss them gently with a tiny bit of sesame oil—it prevents clumping and adds flavor at the same time.
  • Having your ingredients prepped before you heat the oil matters more than you'd think; once that pan gets hot, everything moves fast, and scrambling to chop garlic while cabbage burns is a mood killer.
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