Easy Chili Crisp Cabbage and Mushroom Ramen Stir Fry (vegan)
This easy chili crisp cabbage and mushroom ramen stir fry is full of flavor, comforting, and delicious. It's the perfect quick weeknight meal!
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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