Ingredients
Method
- In a small bowl, whisk together the soy sauce, minced garlic, brown sugar, grated ginger, and black pepper until the sugar dissolves.
- Cook the ramen noodles according to the package directions, then drain them well in a colander.
- Heat the sesame oil in a large skillet or wok over medium-high heat. Add the sliced onion and shredded cabbage, and cook, stirring often, until tender, about 3-4 minutes.
- Add the drained noodles and the soy sauce mixture to the skillet. Toss everything together until the noodles are evenly coated with the sauce. Let the noodles rest in the pan for about 2 minutes to absorb the flavors, then serve immediately, garnished with sliced green onions and chopped peanuts.
Nutrition
Notes
Substitute with any vegetables you have on hand like bell peppers, carrots, or snap peas. For a gluten-free version, use tamari and rice noodles. Store leftovers in an airtight container in the fridge for up to 2 days; reheat in a hot skillet with a splash of water. To make ahead, prep the sauce and chop the veggies, then cook just before serving. Avoid overcooking the cabbage to keep a slight crunch. Serve as a side or add cooked chicken, beef, or tofu for a main dish.