Name: Cabbage Ramen Stir Fry Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 5 cups thinly sliced green cabbage; 1/4 cup minced fresh ginger; 6 cloves garlic, minced; 1 cup grated carrots; 1 large yellow onion, diced; 9 oz ramen noodles, flavor packets discarded; 2 tablespoons sesame oil; 1/3 cup plus 2 tablespoons reduced sodium soy sauce or tamari; 1/4 cup toasted sesame oil; 1 tablespoon cornstarch; Sweet chili sauce, to taste, for serving

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If you’re looking for a quick, comforting meal that’s packed with flavor and texture, you’re going to love this Cabbage Ramen Stir Fry Recipe. It’s one of those dishes that feels like a warm hug on a plate, with tender cabbage, vibrant carrots, and that irresistible garlic-ginger kick. Plus, it’s made with ramen noodles, so it’s a total crowd-pleaser without any fuss.

What makes this recipe special for me is how easy it is to whip up on a busy weeknight yet has all the complexity of a restaurant stir fry. I like that the cabbage gets nice and soft but still keeps a little bit of crunch, and the sweet chili sauce at the end adds just the right zing. You’ll find yourself coming back to this Cabbage Ramen Stir Fry Recipe again and again—it’s truly that good and satisfying.

Ingredients You’ll Need

The beauty of this Cabbage Ramen Stir Fry Recipe is in how simple yet fresh the ingredients are. Each one contributes a vital part to the layers of flavor and texture, making the dish vibrant and delicious. When shopping, look for a fresh, firm green cabbage and quality ramen noodles—you’ll notice the difference in the final stir fry.

Green cabbage: Thinly sliced to ensure it cooks evenly and soaks up the sauce beautifully.
Fresh ginger: Minced finely for that bright, peppery note that livens up the dish.
Garlic cloves: Minced to infuse the stir fry with savory depth.
Carrots: Grated for a subtle sweetness and a pop of color.
Yellow onion: Diced to add mild sharpness and soften into the mix.
Ramen noodles: Use plain noodles and toss out the flavor packets to control the flavor yourself.
Sesame oil (regular and toasted): Regular sesame oil is for cooking, toasted sesame oil adds that nutty finish to your sauce.
Reduced sodium soy sauce or tamari: Gives you umami without overpowering the dish.
Cornstarch: Helps thicken the sauce so it clings to every noodle and veggie.
Sweet chili sauce: A topping that adds the perfect balance of sweet and spicy.

Variations

One of my favorite things about this Cabbage Ramen Stir Fry Recipe is how easy it is to customize. You can easily make it your own based on whatever you have on hand or your flavor preferences. Don’t hesitate to experiment—it’s all about what tastes good to you.

Protein Addition: I often toss in some cooked chicken, tofu, or shrimp for a heartier meal—just add it towards the end to warm through.
Spicy Kick: If you like heat, mix in some chili flakes or a dash of sriracha right into the stir fry or drizzle over the top.
Vegetable Swap: Swap or add snap peas, bell peppers, or mushrooms for different textures and flavors.
Gluten-Free: Use tamari instead of soy sauce and rice noodles in place of ramen for a gluten-free version.
Low-Sodium: Cut back on soy sauce and use homemade broth or coconut aminos for a lighter soy flavor.

How to Make Cabbage Ramen Stir Fry Recipe

Step 1: Prep Your Fresh Ingredients

Start by removing the core from the cabbage and slicing it thinly—that helps it cook quickly and soak up the sauce. Next, mince fresh garlic and ginger, dice the onion, and grate the carrots. Taking a few extra minutes to prep properly will make cooking easier and the flavors more harmonious.

Step 2: Sauté the Vegetables Until Tender

Heat 2 tablespoons of sesame oil in a large skillet or jumbo cooker over medium-high heat. Toss in your cabbage, ginger, garlic, carrots, and onions, stirring frequently so everything cooks evenly. Cook for about 15 to 20 minutes until the cabbage wilts and the onions are soft but not mushy. This slow simmer brings out the natural sweetness of the veggies, which is key to the recipe’s charm.

Step 3: Cook the Ramen Noodles

During the last five minutes of the vegetable cooking time, boil the ramen noodles according to package instructions but remember to toss out the flavor packets. They’re unnecessary because we’ll be adding our own fantastic homemade sauce. Drain and set the noodles aside—you’ll mix them back in at the end.

Step 4: Make the Stir Fry Sauce

Grab a mason jar or a small bowl and combine 1/3 cup plus 2 tablespoons of reduced sodium soy sauce or tamari, 1/4 cup toasted sesame oil, and 1 tablespoon cornstarch. Screw the lid tightly on and shake vigorously until it’s smooth and well blended. The cornstarch will help thicken the sauce, giving it that glossy, clingy texture that makes every bite so delicious.

Step 5: Combine Everything for the Perfect Stir Fry

Add the cooked ramen noodles and the stir fry sauce to the skillet with your veggies. Stir everything thoroughly to make sure the sauce coats the noodles and cabbage evenly. Keep cooking for another 3 to 5 minutes so the sauce can thicken nicely—this is when the magic really happens, and your kitchen will smell amazing.

Step 6: Final Taste and Sweet Chili Sauce Finish

Before plating, taste and adjust your seasoning if needed; sometimes I add a splash more soy sauce. Then, generously drizzle sweet chili sauce over the top for that beautiful balance of sweet and spicy. Trust me, don’t skip this step—it turns a great stir fry into something unforgettable.

How to Serve Cabbage Ramen Stir Fry Recipe

The image shows a group of ingredients laid out on a white marbled surface. There is a white plate at the bottom right filled with light brown noodles that look soft and tangled. Above the noodles, there is a white bowl with white chopped pieces, likely onions, and to the left of that, another white bowl filled with bright red sauce. Next to the sauce, a small white bowl holds dark soy sauce, and above that, a bowl with golden-yellow oil. There are two halves of light green cabbage placed side by side near the center, alongside three large dark green textured kale leaves. To the left, shredded bright orange carrots are in a white bowl. There is a piece of fresh ginger root at the bottom left corner beside two small bowls, one filled with white granulated sugar and the other with small white sesame seeds. The ingredients are neatly arranged and colorful against the smooth white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this stir fry with freshly chopped green onions and a sprinkle of toasted sesame seeds to amp up both flavor and presentation. Sometimes, I add a handful of chopped cilantro or even some crushed peanuts for extra crunch. These little touches make it feel special and restaurant-quality.

Side Dishes

This Cabbage Ramen Stir Fry Recipe pairs beautifully with simple sides like steamed edamame or a crisp cucumber salad. If I’m looking for something more filling, I go with potstickers or a light miso soup. These sides complement the dish without overshadowing its fresh flavors.

Creative Ways to Present

For a casual dinner party, I’ve served this stir fry in individual bowls with little ramekins of extra sweet chili sauce on the side. Another fun idea is to pile the stir fry onto crisp lettuce cups for a hands-on experience that’s both fun and fresh. Presentation can really elevate this humble dish and make it feel festive.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge, where the stir fry stays fresh for up to 3 days. Because the cabbage softens more over time, I recommend eating it within that window for the best texture. When you store it, try not to mix in extra sauce; save that for reheating so the noodles don’t get too soggy.

Freezing

Freezing cabbage stir fry isn’t usually my go-to because the texture can change once thawed, especially the noodles. But if you need to freeze, cool it completely first and pack it tight in a freezer-safe container. It’s best used within a month for quality’s sake. When ready to eat, thaw overnight in the fridge before reheating.

Reheating

Reheating is easiest in a skillet over medium heat—you just want to warm it through without letting the noodles get mushy. Add a splash of water or broth if it seems dry. I avoid microwaving because it tends to overcook the cabbage and make the texture less pleasant, but if you’re in a pinch, use short bursts and stir often.

FAQs

Can I use instant ramen noodles with flavor packets for this Cabbage Ramen Stir Fry Recipe?

I don’t recommend using the flavor packets in this recipe because they can overwhelm the delicate balance of flavors here. Instead, cook the noodles plain and discard the packets, then rely on the homemade sauce to season the dish perfectly.
Is this Cabbage Ramen Stir Fry Recipe vegetarian or vegan?

Yes, it’s naturally vegetarian and can easily be vegan if you use tamari instead of soy sauce (to avoid additives) and check that your sweet chili sauce doesn’t contain any non-vegan ingredients. It’s a great plant-based dinner option!
How can I add protein to the stir fry?

Adding cooked chicken, tofu, shrimp, or even scrambled eggs is a breeze. Just toss your chosen protein in during the last few minutes of cooking so everything stays warm and flavors meld.
Can I make this Cabbage Ramen Stir Fry Recipe gluten-free?

Absolutely! Use tamari (which is gluten-free) instead of regular soy sauce, and swap ramen noodles for gluten-free noodles like rice noodles or soba made from 100% buckwheat.
What’s the best way to prevent soggy noodles in the stir fry?

Drain the noodles thoroughly after cooking and avoid overcooking them in the stir fry. Adding the noodles just towards the end and tossing gently with sauce helps maintain their texture. Also, serving immediately after cooking prevents sogginess.

Final Thoughts

This Cabbage Ramen Stir Fry Recipe has become one of those easy, go-to dishes I reach for whenever I want something filling but fresh and flavorful. It’s simple, quick, and endlessly adaptable—the kind of recipe you can genuinely make your own. Give it a try and I promise you’ll keep coming back to it, whether for a fast weeknight dinner or a tasty lunch. Trust me, it’ll soon become a favorite in your kitchen too.