Fried Cabbage Ramen (Print Version)

Crispy cabbage and ramen noodles in flavorful sauce. Quick 25-minute Asian fusion stir-fry perfect for busy nights.

# What You 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

# 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 mixture aside.
03 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic, ginger, and white scallion parts. 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 browning at the edges.
05 - Add cooked noodles to the skillet. Pour prepared sauce over noodles and vegetables. Toss everything together for 2 to 3 minutes until well combined and heated through.
06 - Remove from heat. Garnish with green scallion parts and serve immediately.

# Expert Advice:

01 -
  • It takes less time than ordering takeout and tastes like you actually tried.
  • The cabbage gets crispy edges that make cheap ramen feel gourmet.
  • You can raid your pantry and still end up with something deeply satisfying.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • High heat is your friend here, if the pan isn't hot enough the cabbage will steam instead of fry and you'll lose that crispy char.
  • Don't skip draining the noodles well, excess water will dilute the sauce and make everything soupy instead of glossy.
  • Taste the sauce before adding it to the pan, every soy sauce brand is different and you might want to adjust the salt or sugar.
03 -
  • Prep all your ingredients before you start cooking, stir frying moves fast and you won't have time to chop mid sizzle.
  • Use the biggest skillet or wok you own, overcrowding the pan will steam the vegetables instead of frying them.
  • Let the cabbage sit undisturbed for 30 seconds at a time to develop those charred bits that make this dish unforgettable.
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