Cabbage Stir Fry

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4.47 from 388 votes

This cabbage stir fry recipe tastes as good as your favorite takeout!

Prep Time15

Cook Time20

Total Time35

Course: Main Dish

Cuisine: Chinese

Keyword: cabbage stir fry

Servings:

Author: Joy Shull

Ingredients

9 oz ramen noodles flavor packets discarded
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
2 tablespoons sesame oil

For the stir fry sauce

1/3 cup plus 2 tablespoons reduced sodium soy sauce or tamari
1/4 cup toasted sesame oil
1 tablespoon cornstarch

For topping

sweet chili sauce to taste for serving

Instructions

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 the veggies over medium high heat, stirring often, for 15-20 minutes, or until the cabbage is wilted and the onion is softened.
In the last 5 minutes of cook time, prepare the ramen noodles according to package instructions, discarding the flavor packets.
Add the ingredients for the stir fry sauce to a mason jar and screw the lid on. Shake it all up to combine.
Once the cabbage stir fry is done, add in the cooked ramen noodles and homemade stir fry sauce.
Continue to cook the stir fry for 3-5 minutes, stirring well to combine the sauce evenly.
Add soy sauce to taste, if desired (I did not add any more).
Serve stir fry topped with sweet chili sauce.

Video

Notes

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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