In the first place, expel the center from a green cabbage and daintily cut the cabbage until you measure 5 cups worth. The center is intense, so we would prefer not to utilize that piece of the cabbage right now.
Attempt to cut it as daintily as feasible for best surface. Mesh the carrots and finely mince the ginger and garlic.
Turn the warmth to medium high and mix frequently, until cabbage is shriveled and onion is delicate as presented underneath.
It won't look like a lot of sauce from the start, yet the flavor is extremely solid and will work perfectly for the measure of fixings right now.
- 8 - 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
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 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
- 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
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