Fried Cabbage Ramen Stir-Fry (Printable)

Crunchy fried cabbage and chewy ramen noodles in a flavorful sauce, ready in 25 minutes for busy weeknights.

# 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
09 - 1 tablespoon toasted sesame oil
10 - 1 teaspoon rice vinegar
11 - 1 teaspoon sugar
12 - 0.5 teaspoon chili flakes optional

→ Oil

13 - 2 tablespoons vegetable oil such as canola or sunflower

# 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 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 edges beginning to brown.
05 - Add cooked noodles to the skillet. Pour in prepared sauce and 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 Advice:

01 -
  • It comes together in under 30 minutes, which means dinner on a busy night without the guilt of ordering takeout.
  • That contrast between the chewy noodles and the crispy-tender cabbage is genuinely addictive.
  • One pot (well, technically one wok) means minimal cleanup while you're still hungry.
02 -
  • Don't overcook the cabbage—it should still have some crunch or it turns into mush and loses its whole personality.
  • Always reserve some noodle cooking water just in case; if your dish seems too dry, a splash brings everything back together.
03 -
  • Prep all your vegetables before you start cooking—stir-frying moves fast and you won't have time to chop once things hit the heat.
  • Toasted sesame oil is non-negotiable; the regular kind is basically flavorless and will disappoint you, so make sure you grab the good stuff.
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