Fried Cabbage Ramen Stir-Fry (Printable)

Savory stir-fry with crunchy cabbage, chewy noodles, and flavorful sauce. Ready in 25 minutes for busy weeknights.

# 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

# 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 soy sauce, oyster or mushroom sauce, sesame oil, rice vinegar, sugar, and chili flakes. Set 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. Stir-fry for 4 to 5 minutes until cabbage is tender yet crunchy with browned edges.
05 - Add cooked noodles to the skillet. Pour in prepared sauce. Toss 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, making it perfect for those nights when you need something delicious but don't have time to fuss.
  • The cabbage becomes sweet and slightly crispy at the edges while the noodles stay chewy, giving you multiple textures in every bite.
  • You only need one pan and a few pantry staples, so cleanup is minimal and your ingredient list stays wonderfully short.
02 -
  • Don't rinse the cooked noodles—that starch coating is what lets the sauce stick and cling instead of sliding off into a puddle at the bottom of your bowl.
  • High heat is non-negotiable here; it's what gives the cabbage those golden, caramelized edges that make this dish taste craveable rather than plain.
  • Discard those ramen flavor packets and trust your own sauce—the instant noodles alone will give you the texture you want without the MSG-heavy seasoning.
03 -
  • Don't crowd the pan when the cabbage first hits the oil—give it room to make contact with the hot surface and develop color rather than steaming itself.
  • Taste the sauce before adding it to the noodles and adjust to your preference; some soy sauces are saltier than others, and you can always add a splash more vinegar if you want brightness.
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