Fried Cabbage Ramen (Printable Version)

Crunchy cabbage and chewy noodles tossed in savory sauce. Quick, satisfying Asian fusion in 25 minutes.

# 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
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

# Method:

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 the soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and chili flakes. Set the sauce aside.
03 - Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic, ginger, and the white parts of the scallions. Stir-fry for 1 minute until fragrant.
04 - Add the cabbage and carrot. Stir-fry for 4 to 5 minutes until the cabbage is tender but still crunchy and starting to brown at the edges.
05 - Add the cooked noodles to the skillet. 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 the green parts of the scallions and serve immediately.

# Expert Tips:

01 -
  • It turns a head of cabbage and leftover ramen into something that tastes like comfort and smoke and a little bit of magic.
  • The whole thing comes together faster than delivery, and you probably already have most of what you need.
  • Every bite has texture, crunch against chew, sweet against salty, and that toasted sesame smell that fills the whole kitchen.
02 -
  • Do not skip draining the noodles well, extra water will dilute the sauce and make everything soggy instead of glossy.
  • Let the cabbage sit in the pan without stirring for 30 seconds at a time, thats how you get those crispy caramelized edges that make this dish.
  • If your pan is too small, the vegetables will steam instead of fry, so use the biggest skillet or wok you have.
03 -
  • Toast your sesame oil in the pan for just 10 seconds before adding the noodles, it deepens the flavor in a way that makes people ask what your secret is.
  • Use a wok if you have one, the high sides and shape make tossing everything together so much easier and nothing flies out onto the stove.
  • Taste the sauce before you add it to the pan, every brand of soy sauce is different, and you might want a little more vinegar or sugar depending on what you have.
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