Save A quick, flavorful stir fry featuring crisp cabbage, tender ramen noodles, and a savory sauce—perfect for a speedy weeknight meal.
The first time I made this cabbage stir fry with ramen, my whole family was amazed at how satisfying simple veggies and noodles could be. Now it’s our go-to when we crave Asian flavors without ordering takeout.
Ingredients
- Green cabbage: 4 cups (about 300 g), thinly sliced
- Carrot: 1 medium, julienned
- Red bell pepper: 1 small, thinly sliced
- Green onions: 3, sliced
- Garlic: 2 cloves, minced
- Fresh ginger: 1-inch (2.5 cm) piece, grated
- Ramen noodles: 2 packets (about 180 g), plain or instant (seasoning packets discarded)
- Soy sauce: 3 tbsp (or tamari for gluten-free)
- Toasted sesame oil: 1 tbsp
- Rice vinegar: 1 tbsp
- Hoisin sauce: 1 tbsp
- Sugar: 1 tsp (optional)
- Crushed red pepper flakes: 1/4 tsp (optional, for heat)
- Toasted sesame seeds: 1 tbsp (for topping)
- Extra sliced green onions: for topping
Instructions
- Prepare noodles:
- Cook the ramen noodles according to package instructions. Drain, rinse with cold water, and set aside.
- Make sauce:
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, hoisin sauce, sugar, and red pepper flakes.
- Sauté aromatics:
- Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat. Add garlic and ginger. Sauté for 30 seconds until fragrant.
- Stir fry vegetables:
- Add cabbage, carrot, and red bell pepper. Stir fry for 4 minutes until vegetables are just tender but still crisp.
- Combine noodles and sauce:
- Add cooked ramen noodles and sauce to the pan. Toss for 2 minutes until well combined and heated through.
- Finish and serve:
- Remove from heat. Taste and adjust seasoning if needed. Serve hot, garnished with sesame seeds and sliced green onions.
Save My kids love helping toss the noodles at the end, especially when they get to sprinkle sesame seeds on top. It’s a fun way to involve everyone in dinner prep.
Required Tools
Large skillet or wok, mixing bowls, knife and cutting board, colander
Allergen Information
Contains soy, gluten (unless using gluten-free noodles and tamari), and sesame. Always check labels to avoid hidden allergens.
Nutritional Information
Each serving contains about 320 calories, 8 g total fat, 54 g carbohydrates, and 8 g protein.
Save Enjoy this veggie stir fry packed with crunch and flavor. It’s perfect for a speedy lunch or weeknight dinner!
Recipe FAQ
- → What vegetables work best in this cabbage stir fry?
Green cabbage, carrots, red bell pepper, and green onions all add texture and color. Purple cabbage also works for variety.
- → How do I make this dish gluten-free?
Use gluten-free ramen noodles and swap soy sauce for tamari. Always check packaging to ensure ingredients suit your needs.
- → Can I add protein to this meal?
Yes, tofu, tempeh, or cooked chicken make great additions. Add them during stir frying to heat through with the veggies and noodles.
- → What type of noodles are recommended?
Plain or instant ramen noodles work well. Discard any seasoning packets and cook noodles separately before combining.
- → How do I get the best stir fry texture?
Stir fry vegetables over high heat for a few minutes so they stay crisp and vibrant, then combine with noodles and sauce quickly.
- → How can I adjust the spiciness?
Add more red pepper flakes, Sriracha, or chili oil for extra heat. Start with less and taste before serving.