Cabbage Stir Fry

Print Friendly and PDF

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
for topping
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!


Pages: 1 2