Fried Cabbage Ramen Stir-Fry (Printable)

Crunchy cabbage and ramen noodles stir-fried with garlic, ginger, and savory sauce. Ready in 25 minutes.

# Components:

→ 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 - 1/2 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 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 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 browning at the edges.
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 faster than ordering takeout, and tastes infinitely more satisfying.
  • The cabbage gets these golden, slightly crispy edges that feel like a small triumph every single time.
  • You probably have everything already hiding in your fridge and pantry.
02 -
  • Do not skip draining and cooling the noodles—they'll clump into a mess if they're still hot and steamy when they hit the pan.
  • Medium-high heat is non-negotiable; too low and you'll steam the vegetables instead of browning them, and too high risks burning the garlic and ginger before the cabbage cooks through.
03 -
  • Toast sesame seeds or crush peanuts and scatter them on top for extra crunch that completely changes the textural experience.
  • Prep everything before you start cooking—once the pan is hot, you have about eight minutes before you need to serve it, so having your ingredients ready means you'll actually enjoy the process instead of rushing.
Return