Less than 30 minute to make spicy cabbage ramen noodle recipe is one of my favorite savory asian inspired dishes to make.
If you grew up enjoying those unhealthy ramen packages, then this recipe is for you. What I have learned about making really good ramen noodles is that less is more. The first time I decided to make a version of this recipe, I over complicated it and there were a lot of competing flavors. The second time around, I just used one vegetable – cabbage. I caramelized the cabbage, used oyster sauce, Sichuan pepper paste and OH-MY I nailed it. I had to tell myself to not tweak the recipe because I love to overcomplicate dishes. But for this dish, less is more so try not to add more than 1-3 veggies. I have tried it with cabbage, bok choy and shrimp — So good!
A couple of products you should get. One, the noodles — I have tried so many “ramen noodle” brands and none of them compare to the Hokan Curly Noodles. I get them from Publix and highly recommend using this brand if you can find it. I have also tried the Sharwood’s Chinese Egg Noodles from Sprouts and they are great as well! Two, oyster sauce and sichuan pepper or Gochujang paste. If you can’t find the Sichuan pepper paste, you can use any kind of chili paste. Also, remember to caramelize the cabbage really well it gives such an incredible sweet flavor to the dish. This dish comes together in less than 30 minutes and I promise you that you will start making this savory spicy asian inspired dish a couple times a month.
Full recipe is below – Enjoy!
Spicy Cabbage Ramen Noodles
Ingredients
- 5 ounce Hokan Curly Noodles or Chinese Egg Noodles or udon noodles
- 4 large garlic, minced
- 1 tablespoon Sichuan pepper paste or Gochujang paste or any chili paste
- 3 tablespoons dark soy sauce additional to add at the end
- 4 tablespoons Hoisin sauce
- 1 teaspoon garlic powder this helps enhance the garlicky flavor
- 2 cups shredded cabbage
- 3 tablespoons oyster sauce
- 1/3 cup Finely sliced green onion plus more to garnish
- 1 pound deveined raw shrimp this is optional
- 1 tablespoon sesame oil
- 2&1/2 tsp coconut sugar or regular sugar
- 1 tablespoon rice vinegar
- 2 bird’s eye chili pepper optional
- 3 tablespoons pasta water
- 1 tablespoon sesame seeds garnish
- fried shallot optional (garnish)
- baby bok choy , optional
Instructions
- Cook the ramen noodles according to the package instructions. Once cooked , drain the noodles and place in a bowl. Dress the noodles with some sesame oil -this will prevent the noodles from sticking to each other and also add additional flavor. Make sure you reserve 2-3 tablespoons of the pasta water to add to the sauce.
- On medium heat, add some vegetable oil to a wok or non-stick pan. Add the shredded cabbage, some coconut sugar and stir frequently. Cook the cabbage until they get a golden caramel color.
- Then add the garlic and stir.
- Add the shrimp ( optional), Hoisin sauce, rice vinegar, soy sauce, sesame oil, Sichuan pepper paste or Gochujang paste and stir for a minute. Then add the ramen noodles, garlic powder, pasta water, oyster sauce and stir well. Taste the noodles and additional soy sauce or chili pepper to your preference.
- Add the Finley chopped green onions and mix everything together.
- Enjoy this spicy cabbage ramen noodles warm.
This recipe came out perfect.
Great, thanks for trying out the recipe! 🙂
I wanted to print this recipe, but I’m getting an error message that says the page is not available.
Hi! Sorry for that, I updated the recipe card and you should be able to print it out. 🙂
If I want to use baby bok Choy, when do I add it? When I add the shrimp?
Yes, add it with the shrimp. 🙂
Would shirataki noodles work in this recipe?