Fried Cabbage Ramen (Printable Version)

Quick, savory stir-fry with crunchy fried cabbage and chewy ramen noodles in a flavorful sauce. Satisfying weeknight meal.

# What You'll Need:

→ Vegetables

01 - 3 cups green cabbage, thinly sliced
02 - 1 medium carrot, julienned
03 - 2 scallions, sliced (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 (canola or sunflower)

# Steps:

01 - Bring a pot of water to a boil. Cook ramen noodles according to package instructions until al dente. Drain thoroughly and set aside.
02 - In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and chili flakes until sugar dissolves completely.
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, being careful not to burn the garlic.
04 - Add cabbage and carrot to the skillet. Stir-fry for 4–5 minutes until cabbage is tender-crisp and edges begin to caramelize slightly.
05 - Add cooked noodles to the skillet. Pour in the prepared sauce and toss everything together vigorously for 2–3 minutes until noodles are evenly coated and heated through.
06 - Remove from heat immediately. Garnish with reserved green scallion tops and serve hot while noodles retain their chewy texture.

# Expert Advice:

01 -
  • It transforms humble ingredients into something that tastes like restaurant takeout but comes together faster than delivery would arrive
  • The contrast between tender chewy noodles and crunchy caramelized cabbage creates this incredibly satisfying texture
02 -
  • High heat is your friend here, but keep everything moving so the garlic does not burn and turn bitter
  • The sauce thickens quickly in the pan, so have everything ready before you start stir-frying
03 -
  • Dry your cooked noodles well after draining so the sauce clings instead of pooling at the bottom
  • Let the cabbage get some golden browned edges for the best flavor and texture
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