If you’re craving bold flavors, comforting noodles, and a gooey, cheesy finish, Spicy Cabbage Ramen with Cheese is about to become your new favorite quick meal. This dish brings together the heat of gochujang, the crunch of fresh cabbage, the slurp-worthy satisfaction of ramen noodles, and the irresistible pull of molten mozzarella, all in under half an hour. Whether you’re seeking a late-night snack or a speedy weeknight dinner, this Korean-inspired fusion bowl is as fun to make as it is to eat. Let’s dive in!
Ingredients You’ll Need
Every element in this recipe plays a starring role, from the aromatic sesame oil to the bubbly cheese topping. These simple ingredients come together to create layers of flavor, texture, and color. Gather everything before you start, and you’ll be amazed how quickly Spicy Cabbage Ramen with Cheese comes together!
- Instant ramen noodles (2 packs): Skip the seasoning packets; just use the noodles for a neutral base that soaks up all the flavors.
- Sesame oil (1 tablespoon): Adds a nutty aroma and rich depth to the stir-fry.
- Green cabbage, thinly sliced (2 cups): Brings crunch and a subtle sweetness that balances the spice.
- Garlic, minced (2 cloves): Infuses the dish with a punchy, savory flavor.
- Gochujang or sriracha (1 tablespoon): Delivers the signature spicy kick; adjust to taste!
- Soy sauce (2 tablespoons): Adds savory umami and beautiful color to the sauce.
- Rice vinegar (1 teaspoon): A splash of tanginess to brighten the flavors.
- Brown sugar (2 teaspoons): Rounds out the heat with a touch of sweetness.
- Chicken or vegetable broth (2 cups): Makes the dish saucy and slurpable; use veggie broth for a vegetarian version.
- Red pepper flakes (1/2 teaspoon, optional): For those who love it extra spicy.
- Shredded mozzarella cheese (1/2 cup): Melts into gooey perfection over the hot noodles.
- Green onion, sliced (1): Adds freshness and a pop of color for garnish.
- Toasted sesame seeds: Sprinkle on top for crunch and toasty flavor.
How to Make Spicy Cabbage Ramen with Cheese
Step 1: Cook the Ramen Noodles
Start by bringing a pot of water to a boil. Add the ramen noodles and cook them for just 2 minutes—enough to soften them without going mushy. Drain and set aside; they’ll finish cooking in the sauce. This keeps the noodles bouncy and perfect for slurping.
Step 2: Sauté the Cabbage
In a large skillet or wok, heat the sesame oil over medium-high heat. Toss in the sliced cabbage and sauté for 3 to 4 minutes, until it’s just starting to wilt but still has a little bite. The cabbage’s slight crunch is key to balancing the tender noodles and gooey cheese in Spicy Cabbage Ramen with Cheese.
Step 3: Build the Sauce
Stir in the minced garlic, gochujang (or sriracha), soy sauce, rice vinegar, and brown sugar. Let everything sizzle for a minute, releasing a cloud of savory, spicy aroma. The combination of heat, sweetness, and tang forms the heart of this dish’s unforgettable flavor.
Step 4: Simmer with Broth
Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer. This step allows all the flavors to meld, and the broth turns the sauce into something you’ll want to drink straight from the bowl. Add red pepper flakes now if you’re feeling adventurous!
Step 5: Add Noodles and Cheese
Toss the drained noodles into the skillet, making sure they’re coated in that spicy, savory sauce. Reduce the heat to low, sprinkle the shredded mozzarella evenly over the top, and cover with a lid. In just 1 to 2 minutes, the cheese will melt into dreamy, stretchy pools—this is the signature touch that makes Spicy Cabbage Ramen with Cheese so comforting.
Step 6: Garnish and Serve
Uncover the skillet and give everything a gentle toss. Top with sliced green onions and a generous sprinkle of toasted sesame seeds. Serve piping hot and get ready to dive in!
How to Serve Spicy Cabbage Ramen with Cheese
Garnishes
Don’t skip the green onion and toasted sesame seeds—they add freshness, crunch, and visual flair that truly complete your Spicy Cabbage Ramen with Cheese. For even more color, try adding a few thin slices of red chili or a sprinkle of black pepper.
Side Dishes
This ramen is a meal in itself, but you can round it out with pickled vegetables, kimchi, or a simple cucumber salad. If you’re feeling extra, a fried egg on top is absolutely heavenly and bumps up the protein, making your bowl feel even more indulgent.
Creative Ways to Present
Serve Spicy Cabbage Ramen with Cheese in deep bowls for ultimate slurping enjoyment. For a party or movie night, try portioning it into smaller cups or mugs for a fun, shareable snack. You can even arrange the cheese in a swirl or sprinkle extra sesame seeds in a heart shape—have fun and make it your own!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), transfer the cooled Spicy Cabbage Ramen with Cheese to an airtight container. Store in the fridge for up to 2 days. The flavors deepen overnight, making for a delicious lunch the next day.
Freezing
While ramen noodles are best enjoyed fresh, you can freeze leftovers in a pinch. Place cooled portions in freezer-safe containers and freeze for up to one month. Just note that the texture of the noodles and cabbage may soften a bit upon reheating.
Reheating
To reheat, simply transfer your ramen to a skillet or saucepan over medium heat, adding a splash of broth or water to loosen things up. Stir gently until heated through and the cheese is melty again. Microwave works too, but stovetop gives the best texture.
FAQs
Can I use a different type Main Course, Noodles
Absolutely! While mozzarella is classic for its stretchiness, you can experiment with cheddar, Monterey Jack, or even a vegan cheese alternative. Each will give Spicy Cabbage Ramen with Cheese its own unique twist.
Is there a vegetarian version?
Yes! Just use vegetable broth instead of chicken, and confirm your gochujang or sriracha is vegetarian-friendly. The rest of the recipe is naturally vegetarian, especially if you skip the optional egg or use a plant-based protein.
How can I make it less spicy?
If you prefer a milder bowl, use less gochujang or sriracha, and skip the red pepper flakes. You can always add more heat at the table, but it’s hard to take it away once it’s in!
Can I add extra protein?
Definitely. Top your Spicy Cabbage Ramen with Cheese with a fried egg, sliced cooked chicken, tofu, or even shrimp. All pair beautifully with the flavors and make the dish even more satisfying.
What type of ramen noodles work best?
Standard instant ramen noodles are perfect, but you can substitute with any quick-cooking wheat noodles. For a healthier option, try whole wheat or even buckwheat soba noodles—just adjust the cooking time as needed.
Final Thoughts
There’s something irresistible about the cozy combination of spice, crunch, and melty cheese in Spicy Cabbage Ramen with Cheese. It’s a crowd-pleaser that’s easy enough for busy nights but special enough to satisfy any ramen craving. I can’t wait for you to whip up a bowl and experience the magic for yourself—let me know how you make it your own!
Print
Spicy Cabbage Ramen with Cheese Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
Spicy Cabbage Ramen with Cheese is a quick and flavorful Korean-inspired fusion dish featuring tender instant ramen noodles tossed in a savory, spicy sauce with sautéed cabbage and melted mozzarella cheese. This comforting meal combines the heat of gochujang, the umami depth of soy sauce, and the richness of cheese, garnished with green onions and toasted sesame seeds for an irresistible bowl perfect for a cozy lunch or dinner.
Ingredients
Noodles and Broth
- 2 packs instant ramen noodles (discard seasoning packets)
- 2 cups chicken or vegetable broth
Vegetables and Aromatics
- 1 tablespoon sesame oil
- 2 cups green cabbage, thinly sliced
- 2 cloves garlic, minced
- 1 green onion, sliced for garnish
Sauce and Seasonings
- 1 tablespoon gochujang (Korean chili paste) or sriracha
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 2 teaspoons brown sugar
- 1/2 teaspoon red pepper flakes (optional)
Cheese and Garnishes
- 1/2 cup shredded mozzarella cheese
- Toasted sesame seeds for garnish
Instructions
- Cook the Noodles: Bring a pot of water to a boil and add the instant ramen noodles. Cook for 2 minutes until they are slightly tender but still firm. Drain the noodles and set them aside to prevent overcooking.
- Sauté the Cabbage: Heat sesame oil in a large skillet or wok over medium-high heat. Add the thinly sliced green cabbage and sauté for 3 to 4 minutes until it starts to wilt and soften, which develops its natural sweetness and texture.
- Add Aromatics and Sauce Ingredients: Stir in minced garlic along with gochujang (or sriracha), soy sauce, rice vinegar, and brown sugar. If desired, add red pepper flakes for extra heat. Mix everything well to combine and cook the mixture briefly until aromatic.
- Simmer with Broth: Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer. This helps meld all flavors together and forms a flavorful sauce.
- Toss in Noodles: Add the cooked ramen noodles back into the pan and toss them thoroughly to coat in the spicy sauce, allowing the noodles to absorb the flavors.
- Melt the Cheese: Lower the heat to low, sprinkle shredded mozzarella cheese evenly over the noodles, and cover the pan. Let it sit for 1 to 2 minutes until the cheese melts into a creamy topping.
- Garnish and Serve: Remove the cover and garnish with sliced green onions and toasted sesame seeds. Serve the spicy cabbage ramen hot for the best taste and texture.
Notes
- For extra protein, top your bowl with a fried egg or add cooked chicken strips.
- Substitute plain cabbage with kimchi to add a tangy and fermented depth of flavor.
- Adjust the spice level by increasing or decreasing the amount of gochujang or sriracha according to preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Noodles
- Method: Stovetop, Sautéing
- Cuisine: Korean-Inspired, Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 9 g
- Sodium: 1380 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 30 mg
