Stir-fried ramen with cabbage and bean sprouts from Milk Street: The New Rules: Recipes That Will Change the Way You Cook (page 120) by Christopher Kimball

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Notes about this recipe

  • megan_nto3lq on February 10, 2026

    Delicious! Sticks to a wok that is not non-stick but not enough to ruin it. Used dry white vermouth instead of sake and added two scallions right at the end.

  • Tealismyname on April 14, 2024

    Really simple and easy meal. We used ready cooked ramen which was a bit greasy. I agree with the fried egg. Siracha goes well witht his.

  • DDPGirl001 on August 19, 2023

    Lessened the noodles down to 4 oz (because that’s what I had) and added 1/2 a block of drained, pressed and cubes firm tofu. Excellent! Will be in our rotation, for sure! A runny fried egg is an excellent addition to help “sauce” it up.

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