Cabbage Stir Fry with Ramen (Print Version)
A quick cabbage and ramen stir fry creates a savory, satisfying main, packed with crisp veggies and Asian flavors.
# Components:
→ 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 (discard seasoning packets; use plain or instant ramen)
→ Sauce
08 - 3 tablespoons soy sauce (use tamari for gluten-free)
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 - Extra sliced green onions
# Directions:
01 - Boil ramen noodles according to package directions. Drain thoroughly, rinse with cold water to halt cooking, and set aside.
02 - In a mixing bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, hoisin sauce, sugar, and crushed red pepper flakes until well combined.
03 - Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, sauté for 30 seconds until fragrant.
04 - Add sliced cabbage, julienned carrot, and sliced red bell pepper. Stir fry for 4 to 5 minutes until vegetables are crisp-tender.
05 - Add cooked noodles and prepared sauce to the pan. Toss thoroughly for 2 to 3 minutes until evenly coated and heated through.
06 - Remove from heat. Taste and adjust seasoning if desired. Serve immediately, topped with toasted sesame seeds and sliced green onions.
# Expert Advice:
01 -
- Ready in under 30 minutes for busy nights
- Vegetarian (and easily vegan) for flexible diets
02 -
- Customize with tofu, tempeh, or cooked chicken for added protein
- Swap in purple cabbage for a vibrant touch
03 -
- Rinse cooked ramen in cold water to prevent sticking
- Add more red pepper flakes or Sriracha for deeper heat