Description
A quick and flavorful Fried Cabbage Ramen Stir-Fry combining crunchy cabbage, tender carrots, and savory-seasoned ramen noodles in a delicious soy-oyster sauce blend, perfect for a satisfying 25-minute meal.
Ingredients
Scale
Vegetables
- 3 cups green cabbage, thinly sliced
- 1 medium carrot, julienned
- 2 scallions, sliced with greens and whites separated
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Noodles
- 2 packs instant ramen noodles, seasoning packets discarded
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce or mushroom sauce for vegan
- 1 tablespoon toasted sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon chili flakes, optional
Cooking Oil
- 2 tablespoons vegetable oil such as canola or sunflower
Instructions
- Prepare the noodles: Bring a pot of water to a boil. Cook ramen noodles according to package instructions, drain thoroughly, and set aside.
- Mix the sauce: In a small bowl, whisk together soy sauce, oyster or mushroom sauce, toasted sesame oil, rice vinegar, sugar, and chili flakes. Set the sauce mixture aside.
- Aromatics infusion: Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for 1 minute until fragrant.
- Cook vegetables: Add thinly sliced cabbage and julienned carrot to the skillet. Stir-fry for 4 to 5 minutes until the cabbage is tender yet still crunchy, with slight browning at the edges.
- Combine and finish: Add the cooked noodles to the skillet. Pour in the prepared sauce and toss everything together for 2 to 3 minutes until well combined and heated through.
- Plate and serve: Remove from heat. Garnish with the green parts of the scallions and serve immediately for best flavor and texture.
Notes
- Discard the seasoning packets included with the instant ramen to avoid excess sodium and artificial flavors.
- Use mushroom sauce instead of oyster sauce for a vegan-friendly version.
- Chili flakes are optional; adjust to taste if you prefer spiciness.
- Ensure not to overcook cabbage to retain some crunch and freshness.
- This dish is best served immediately but can be refrigerated for up to 2 days.
