Cabbage Stir Fry with Ramen (Print Version)

Crisp cabbage, ramen noodles, and savory sauce unite for a quick, satisfying Asian-inspired main.

# What You'll Need:

→ Vegetables

01 - 4 cups green cabbage, thinly sliced
02 - 1 medium carrot, julienned
03 - 1 small red bell pepper, thinly sliced
04 - 3 green onions, sliced
05 - 2 cloves garlic, minced
06 - 1-inch piece fresh ginger, grated

→ Noodles

07 - 2 packets ramen noodles, plain or instant, seasoning packets discarded

→ Sauce

08 - 3 tablespoons soy sauce or tamari
09 - 1 tablespoon toasted sesame oil
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon hoisin sauce
12 - 1 teaspoon sugar (optional)
13 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Toppings

14 - 1 tablespoon toasted sesame seeds
15 - Additional sliced green onions

# Steps to Follow:

01 - Cook ramen noodles according to package directions. Drain and rinse under cold water; set aside.
02 - In a bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, hoisin sauce, sugar, and red pepper flakes.
03 - Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add garlic and ginger, sauté for 30 seconds until fragrant.
04 - Add cabbage, carrot, and red bell pepper to the skillet. Stir fry for 4 to 5 minutes until vegetables are just tender but maintain crispness.
05 - Add drained ramen noodles and sauce to the vegetables. Toss together for 2 to 3 minutes until blended and heated through.
06 - Remove from heat. Taste and adjust seasoning as needed.
07 - Serve hot, garnished with toasted sesame seeds and extra sliced green onions.

# Additional Tips::

01 -
  • Ready in under half an hour so it is weeknight friendly
  • Customizable with your favorite vegetables or protein
  • Elevates simple cabbage and instant ramen into something craveable
  • Saucy and satisfying without feeling heavy
02 -
  • Vegetarian friendly and simple to make vegan
  • Fiber packed especially from the cabbage
  • Leftovers keep nicely for quick lunches
03 -
  • Chop the vegetables ahead and keep them ready in your fridge for speedy weeknight cooking
  • Adjust the sauce to make it as spicy or mild as you want easily
  • Always toss the noodles with sauce off the heat if you want the crisp vegetables to stay bright
  • For super crisp veggies cut them in similar sized pieces and cook over high heat only until just tender
  • Experiment with chili oil or garlic chili paste in the sauce for a new kick
  • Always use freshly grated ginger and garlic the flavor difference is huge
  • If your noodles clump add a splash of water while tossing with the sauce and everything will loosen right up

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