Garlic Cabbage Stir Fry with Ramen Noodles and Vegetables Recipe
Introduction
This Garlic Cabbage Stir Fry is a quick and flavorful vegetarian dish perfect for busy weeknights. Combining crisp cabbage, tender noodles, and a savory-sweet sauce, it’s a satisfying meal that comes together in just minutes.
Ingredients
- 1 tablespoon vegetable oil
- 4 cloves garlic (minced)
- 2 teaspoons minced fresh ginger
- 3 green onions
- 4 cups shredded cabbage (or slaw mix)
- 1 carrot (grated or julienned)
- 1 package ramen noodles (seasoning packet discarded)
- 3 tablespoons hoisin sauce (or teriyaki sauce, plus additional for serving)
- 1 ½ tablespoons soy sauce
- 1 ½ teaspoons rice vinegar
- 1 teaspoon brown sugar
- ½ teaspoon sriracha (or sambal oelek)
- ½ teaspoon sesame oil
Instructions
- Step 1: Thinly slice the green onions, separating the white parts from the green. In a small bowl, mix the hoisin sauce, soy sauce, rice vinegar, brown sugar, sriracha, and sesame oil to make the sauce. Set aside.
- Step 2: Bring a small pot of water to boil and cook the ramen noodles according to the package directions. Reserve ⅓ cup of the cooking water before draining and setting the noodles aside.
- Step 3: Heat the vegetable oil in a large skillet over medium heat. Add minced garlic, fresh ginger, and the white parts of the green onions. Cook for about 1 minute until fragrant.
- Step 4: Add the shredded cabbage and grated carrot to the skillet. Stir fry for 3 to 5 minutes until the vegetables are slightly tender but still crisp.
- Step 5: Pour in the prepared sauce, add the cooked noodles, and 2 tablespoons of the reserved cooking water (add more if needed). Stir well and cook until the cabbage is tender and the noodles are heated through.
- Step 6: Remove from heat. Garnish with the remaining green onion greens and sprinkle sesame seeds if desired. Drizzle with extra hoisin or teriyaki sauce for added flavor before serving.
Tips & Variations
- For extra protein, add cooked chicken, shrimp, or tofu to the stir fry.
- Use a slaw mix with shredded cabbage, carrots, and peppers for more color and texture.
- Adjust the spice level by adding more or less sriracha or swapping it for chili flakes.
- To make this gluten-free, use tamari instead of soy sauce and check that your hoisin or teriyaki sauce is gluten-free.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water to keep the noodles moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of noodles?
Yes, you can substitute ramen noodles with rice noodles, soba, or even spaghetti in a pinch. Adjust cooking times accordingly.
Is this dish vegan?
Yes, this recipe is naturally vegan. Just be sure to choose hoisin or teriyaki sauces that do not contain animal products.
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Garlic Cabbage Stir Fry with Ramen Noodles and Vegetables Recipe
- Total Time: 25 minutes
- Yield: 3–4 servings 1x
- Diet: Vegetarian
Description
This flavorful Garlic Cabbage Stir Fry is a quick and easy dish featuring tender cabbage and crunchy carrots tossed with savory ramen noodles and a tangy, slightly spicy hoisin-soy sauce. Perfect for a weeknight meal, it combines fresh aromatics like garlic, ginger, and green onions to create a delightful vegetarian stir fry that’s both satisfying and wholesome.
Ingredients
Aromatics and Sauce
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 3 green onions, thinly sliced (whites and greens separated)
Vegetables
- 4 cups shredded cabbage (or slaw mix)
- 1 carrot, grated or julienned
Noodles and Seasonings
- 1 package ramen noodles (seasoning packet discarded)
- 3 tablespoons hoisin sauce (or teriyaki sauce, plus additional for serving)
- 1 ½ tablespoons soy sauce
- 1 ½ teaspoons rice vinegar
- 1 teaspoon brown sugar
- ½ teaspoon sriracha (or sambal oelek)
- ½ teaspoon sesame oil
Instructions
- Prepare Green Onions and Sauce Mix: Thinly slice the green onions into white and green parts separately. In a small bowl, combine hoisin sauce, soy sauce, rice vinegar, brown sugar, sriracha, and sesame oil to create the stir-fry sauce. Set aside for later use.
- Cook Ramen Noodles: Bring a small pot of water to a boil and cook the ramen noodles according to package instructions (usually about 3 minutes). Reserve ⅓ cup of the cooking water before draining noodles. Set noodles aside.
- Sauté Aromatics: Heat vegetable oil in a large skillet over medium heat. Add minced garlic, minced ginger, and the white parts of the green onions. Cook for about 30 seconds to 1 minute, until fragrant but not browned.
- Cook Vegetables: Add shredded cabbage and grated carrot to the skillet. Stir-fry for 3-5 minutes until the vegetables are slightly tender but still crisp.
- Add Sauce and Noodles: Pour the prepared sauce over the vegetables. Add the cooked ramen noodles and 2 tablespoons of reserved cooking water (add more as needed to loosen the sauce). Stir well and cook for another 2-3 minutes until cabbage is tender and noodles are coated with sauce.
- Garnish and Serve: Remove the skillet from heat. Garnish with the green parts of sliced green onions and sesame seeds if desired. Drizzle with additional hoisin or teriyaki sauce as preferred before serving.
Notes
- For extra protein, add tofu, chicken, or shrimp when sautéing the aromatics.
- Adjust the spiciness by varying the amount of sriracha or sambal oelek.
- Use gluten-free soy sauce to make the recipe gluten-free if needed.
- Reserve some noodle cooking water to help loosen the sauce and avoid dryness.
- Feel free to add other veggies such as bell peppers, snap peas, or mushrooms for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Keywords: garlic cabbage stir fry, cabbage stir fry, vegetarian stir fry, ramen noodle stir fry, quick weeknight meal, Asian vegetable stir fry
