Fried Cabbage Ramen

The first time I made this, I was halfway through unpacking groceries on a Tuesday when I realized I had nothing planned for dinner but a lone head of cabbage and some forgotten ramen packets in the pantry. Now it has become my go to when I need something satisfying but do not want to think too hard about it. The way the cabbage gets those golden edges while staying crisp is absolutely perfect.

My roommate walked in while I was testing this recipe and immediately asked for a bowl before I even finished cooking. Now she requests it at least once a week and honestly I cannot blame her one bit.

Ingredients

• Green cabbage: Thinly sliced about 3 cups creates the perfect base that gets sweet and smoky when fried
• Carrot: Julienned adds color and crunch that balances the soft noodles beautifully
• Scallions: Separate whites and greens since whites need cooking time while greens are best fresh
• Garlic and ginger: Fresh aromatics make all the difference here so do not skip them
• Instant ramen noodles: Discard the seasoning packets because our homemade sauce is infinitely better
• Soy sauce: The salty foundation of our sauce adds that essential umami depth
• Oyster sauce: Mushroom sauce works perfectly for keeping it vegetarian with the same rich flavor
• Toasted sesame oil: A little goes a long way and brings that nutty finish we love
• Rice vinegar: Just enough brightness to cut through the rich sesame oil
• Vegetable oil: High heat cooking needs a neutral oil that will not burn

Instructions

Cook the noodles:

Boil water and cook ramen according to package directions then drain well and set aside while you make everything else

Mix your sauce:

Whisk together the soy sauce oyster or mushroom sauce sesame oil rice vinegar sugar and chili flakes in a small bowl until the sugar dissolves completely

Build the flavor base:

Heat oil in a large skillet or wok over medium high heat then add garlic ginger and white scallion parts stirring for about 1 minute until the kitchen smells amazing

Fry the vegetables:

Add cabbage and carrot stir frying for 4 to 5 minutes until the cabbage is tender but still crunchy with gorgeous browned edges

Bring it together:

Toss in the cooked noodles pour that sauce you made over everything and stir fry for 2 to 3 minutes until every strand is coated and steaming hot

Finish and serve:

Remove from heat scatter the green scallion tops on top and eat immediately while it is still piping hot

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This recipe saved me during finals week in college when I needed something comforting but did not have time for complicated cooking. Now whenever I make it I am transported back to that tiny kitchen with its flickering stove and the feeling of triumph over a home cooked meal.

Making It Your Own

I love throwing in whatever vegetables are languishing in my crisper drawer. Mushrooms bell peppers and snap peas all work beautifully here and transform this into a fridge clean out meal.

Protein Options

A fried egg on top with that runny yolk mixing into the noodles is honestly next level. Crispy tofu or edamame also work great if you want to keep it plant based.

Serving Ideas

Sprinkle toasted sesame seeds or crushed peanuts on top for extra crunch and nuttiness. Serve alongside pickled vegetables or a simple cucumber salad to balance the rich savory flavors.

• Tamari works perfectly instead of soy sauce if you need it gluten free
• Leftovers reheat surprisingly well in the microwave with a splash of water
• Double the sauce ingredients if you love your noodles extra saucy

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There is something so deeply satisfying about transforming humble ingredients into something this delicious. I hope this becomes your weeknight hero too.

Recipe Questions & Answers

→ How can I make this dish vegan?

To make this entirely plant-based, ensure you use a mushroom-based sauce instead of oyster sauce and verify your ramen noodles are free from animal products. Tamari can substitute soy sauce for a gluten-free option.

→ Can I add other vegetables?

Absolutely! Sliced mushrooms, bell peppers, snap peas, or broccoli florets would be excellent additions. Add them with the cabbage and carrots to ensure they cook through but retain some crispness.

→ What kind of noodles work best?

Instant ramen noodles are ideal for their quick cooking time and texture, but feel free to experiment with other stir-fry noodles like yakisoba or even thin spaghetti if instant ramen isn't available.

→ How do I achieve crispy cabbage?

Use a large skillet or wok over medium-high heat with enough oil. Avoid overcrowding the pan, which can steam the cabbage instead of frying it. Stir-fry briskly until it's tender-crisp and lightly browned at the edges.

→ Can I prepare any components ahead of time?

You can pre-slice your vegetables and whisk together the sauce ingredients in advance. Cook the noodles just before assembling to prevent them from becoming too soft.

→ How can I add more protein?

For added protein, consider topping your serving with a fried or soft-boiled egg, or adding some pan-fried tofu or edamame during the last few minutes of cooking.