Easy and delicious cabbage stir fry recipe with carrots, stir fry sauce, and fresh garlic and onion. Serve this cabbage recipe topped with sweet chili sauce for the best flavor!
It’s no secret that I have a love for homemade stir fry recipes.
Stir fry is one of our favorite types of dinners to make.
This recipe that I am sharing today is just 10 ingredients and so easy to make!
You can’t go wrong with this delicious cabbage stir fry recipe.
Ingredients to make cabbage stir fry
- ramen noodles (flavor packets discarded)
- thinly sliced green cabbage
- minced fresh ginger
- fresh garlic
- grated carrots
- yellow onion, diced
- sesame oil
- stir fry sauce
- sweet chili sauce, for topping
how to make cabbage stir fry
First, remove the core from a green cabbage and thinly slice the cabbage until you measure 5 cups worth.
The core is tough, so we don’t want to use that part of the cabbage in this recipe.
Try to slice it as thinly as possible for best texture.
Grate the carrots and finely mince the ginger and garlic.
Ginger and garlic are key for the perfect flavor when making any stir fry, so don’t skip this step!
These are what give stir fry that next level flavor.
If you have ever wondered what makes an oriental dish taste like the real deal, it is this!
If you have never bought fresh ginger in the store, just look for it in your produce section.
It comes in long knobs which look like roots.
To prepare your ginger, just cut off the peeling with a knife, then slice and dice until the ginger is in very small minced pieces.
You can also use the back of a spoon to scrape off the peel, it takes a little bit longer, but often yields more ginger.
Pro tip: buy the pre bagged already peeled garlic cloves.
This saves a lot of prep work time!
Peel and dice up a yellow onion.
Once all of your vegetables are prepped, it is time to start cooking the stir fry.
In a large skillet or jumbo cooker combine the cabbage, ginger, garlic, carrots, onion, and 2 tablespoons of sesame oil.
I love cooking stir fry recipes in sesame oil as it adds even more flavor!
You do not need a wok to make this recipe, any large skillet type pan will work!
Turn the heat to medium high and stir often, until cabbage is wilted and onion is soft as pictured below.
This will take around 15 – 20 minutes.
Stir every few minutes to make sure the vegetables cook evenly.
This will cook the cabbage down until it is nice and soft.
When the veggies are close to being done cooking, prepare the ramen noodles.
These only take a few minutes to make.
Discard the ramen noodle packets, you don’t need those.
Cook the ramen noodles according to the package instructions, then drain.
Make the 3 ingredient stir fry sauce linked in the recipe and shake all the ingredients together.
This is the sauce that I use in every stir fry recipe that I make, it is so easy and always tastes amazing!
A good sauce is important to any homemade stir fry recipe.
Once the noodles are cooked, add them to the cabbage stir fry.
Pour the homemade stir fry sauce over the top.
It won’t look like much sauce at first, but the flavor is very strong and will work just right for the amount of ingredients in this recipe.
It is a highly concentrated sauce, so the little bit goes a long way.
Cook for an additional 3 – 5 minutes, stirring well, until sauce coats the entire stir fry.
The cornstarch part of the sauce is what will cause it to thicken and start to coat the ingredients of the stir fry.
Just keep mixing until all of the veggies and noodles are coated.
I find tongs to work best for mixing the noodles evenly into the vegetables.
Everything is going to stick together in clumps at first.
I have found that tongs help separate everything nicely so that you get both ramen and veggies in every bite.
From here you can taste and add more soy sauce (if you like a saltier stir fry), or you’re ready to eat!
Grab a bowl and serve up this cabbage stir fry!
This makes a very large amount and the leftovers are just as good the next day.
“Absolutely delicious, it makes quite a lot.”
I love using ramen noodles in stir fry and they’re perfect in this one.
If you are gluten free, make this recipe gluten free by using brown rice ramen noodles!
The texture is slightly different, but I have used them before and they are still good.
“I love this recipe! It is soo good and I have made it 3 times in the past month!“
For a slightly healthier ramen option, some stores sell organic ramen noodles if you look for them.
We have bought these and they don’t taste any different than the regular ones!
How can I make this high protein?
Cook up some of your favorite protein (chicken, tofu, beef, etc) and add it in to make this higher in protein.
Just remember you may need more sauce to accommodate for the extra ingredients.
For this cabbage noodle stir fry, you absolutely MUST top it with sweet chili sauce!
Try not to skip this step.
The salty nutty flavor of the stir fry pairs perfectly with the sweet slightly spicy sweet chili sauce.
Sweet chili sauce is so delicious on stir fry recipes.
The sweetness also balances out the natural slight bitterness that cabbage can sometimes have.
It’s a must have for this cabbage stir fry!
And of course this broccoli tofu ramen noodles recipe for another super delicious meatless stir fry!
Just pour a little on top of your bowl and stir it all in!
Literally heaven in every bite and so fast to throw together.
Sweet and spicy and all things yummy.
This makes a very large amount (yay for leftovers!)
Easy and delicious.
A dinner time favorite!
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!
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Ramen noodle cabbage stir fry recipe
- 9 oz ramen noodles (flavor packets discarded)
- 5 cups thinly sliced green cabbage
- 1/4 cup minced fresh ginger
- 6 cloves of garlic, minced
- 1 cup grated carrots
- 1 large yellow onion, diced
- 2 tablespoons sesame oil
For the sauce
- 1 batch of this stir fry sauce
- sweet chili sauce to taste
- Remove the core from a green cabbage and thinly slice 5 cups worth of cabbage
- Dice the yellow onion and mince the fresh garlic and ginger
- Grate the carrots
- Add the sliced cabbage, ginger, garlic, carrots, onion, and sesame oil to a large skillet or jumbo cooker
- Cook over medium high heat, stirring often, for 15 - 20 minutes, or until cabbage is wilted and onion is softened
- In the last 5 minutes of cook time, prepare the ramen noodles according to package instructions
- Once the cabbage stir fry is done, add in the cooked ramen noodles and homemade stir fry sauce (recipe linked in the recipe ingredients)
- Cook for 3 - 5 minutes until well coated and combined
- Add soy sauce to taste, if desired (I did not add any more)
- Serve stir fry topped with sweet chili sauce
1. I used organic ramen noodles, so it was a total of 8.4 oz. If using regular ramen most are 3 oz each so you would need 3 blocks.
This stir fry is intended to be topped with sweet chili sauce. It's the perfect slightly sweet and spicy contrast to the mild bitterness of the cabbage. Don't skip this!
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Amount Per Serving: Calories: 97Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 103mgCarbohydrates: 12gFiber: 2gSugar: 2gProtein: 1g