This is a dish that I just threw together with what I had in my fridge and it turned out so good! My husband and mom really liked it, so I thought I would share it with all of you. This super easy chili crisp cabbage and mushroom ramen stir fry comes together quick and is a lifesaver when you don’t really feel like cooking.

I’ve been obsessed with chili crisp and basically put it on everything so it’s a main ingredient in this recipe. It gives these noodles the spicy and savory flavor that is delicious. Don’t worry though, it’s not overpowering unless you add a ton of chili crisp. I think the spice is perfect, but everyone tolerates spice at a different level. You can definitely add more chili crisp if you want it spicier. I usually add a little extra on top of my noodles. There are a lot of different brands of chili crisp, but my go to is the OG Lao Gan Ma brand. It’s a classic and the flavor is on point! I literally put it on everything! You can get it at your local Asian grocery store.

I love the combo of cabbage and shiitake mushrooms in this ramen stir fry. The mushrooms add an umami and savory flavor that is amazing. Shiitake mushrooms are probably one of my favorite mushrooms to cook with. The cabbage adds a bit of a crunch to this dish too. This chili crisp cabbage and mushroom ramen stir fry is comforting, full of flavor, and so dang good!

If you make this, make sure to tag me @nutsaboutgreens on Instagram so I can see your creations!

Ingredients

1-2 tbsp avocado oil (or any oil)
2 cloves garlic, minced
1 inch ginger, minced
8 shiitake mushrooms, sliced
1/4 of a small cabbage, sliced thinly
2 packs ramen noodles (no sauce packets)
2 tbsp soy sauce
1 tbsp black vinegar
2 tbsp chili crisp
1 tsp sesame oil (optional)
salt and pepper to taste

Instructions

Cook ramen noodles according to package’s instructions, drain and set aside. If you are using ramen noodles that have sauce packets, make sure to discard it or save it for something else.
Heat oil in a wok or big pan over medium high heat. Add the garlic and ginger and stir fry for 30 seconds. Add the sliced mushrooms. Cook for 4-5 minutes until they are starting to brown, add 1-2 tablespoons of water if mushrooms start to burn. Then add the cabbage. Stir fry until cabbage softens, about 2-3 minutes.
Add the cooked ramen noodles, soy sauce, black vinegar, and chili crisp. Stir fry until everything is well combined. Add the sesame oil and salt and pepper to taste. Stir until combined. Serve and enjoy!

Servings: 2

Author: valeria.chao

Easy Chili Crisp Cabbage and Mushroom Ramen Stir Fry (vegan)