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How to Prepare Napa Cabbage for Instant Ramen
Napa cabbage brings a mild sweetness and satisfying crunch to your instant noodles. Plus, it’s incredibly versatile and easy to prepare. You can add it at any stage of cooking for different textures.
Why Napa Cabbage is Great for Instant Ramen
- Mild Sweetness: Napa cabbage offers a gentle sweetness that complements both savory and spicy ramen broths without overpowering them.
- Pleasant Texture: Its crisp yet tender leaves provide a satisfying crunch and chewiness that contrasts nicely with soft ramen noodles.
- Absorbs Flavors: Napa cabbage readily soaks up the delicious flavors of the broth it’s cooked in.
- Adds Volume and Nutrients: It’s a simple way to add more substance and vitamins to your meal.
How to Wash Napa Cabbage
You can wash Napa cabbage either before or after cutting, whichever you find easier.
If washing before cutting:
- Rinse the whole head under cold water, removing any loose or discolored outer leaves. Then proceed with cutting.
If washing after cutting:
- Place the cut leaves in a large bowl of cold water.
- Swish the leaves around gently to remove any dirt or grit.
- Lift the clean leaves out of the water and transfer them to a colander to drain.
- For extra thorough cleaning, you can repeat this process with fresh water.
- Make sure to drain the cabbage well in the colander after washing to remove excess water before adding it to your ramen.
Two Ways I Like to Cut Napa Cabbage
Roughly Chopped (1-2 inch pieces):
- Remove any wilted or discolored outer leaves.
- Cut the Napa cabbage lengthwise, right down the middle.
- Cut each half lengthwise again, so you now have quarters.
- Take one of the quarters and cut the core out using a diagonal cut at the base.
- Remove any small, awkward leaves that might be difficult to chop evenly.
- Roughly chop this quarter into 1-2 inch pieces.
Thinly Sliced (Crosswise):
- Remove any wilted or discolored outer leaves.
- Cut the Napa cabbage lengthwise, right down the middle.
- Take another quarter and lay it flat on the cutting board.
- Slice it thinly crosswise. You can adjust the thickness of these slices depending on your preference.
Ways to Enjoy Napa Cabbage in Ramen
- Once your ramen is cooked according to the package directions, you have a few options for adding the prepared Napa cabbage:
- During Boiling: Add the cut cabbage to the pot along with the noodles to cook until tender-crisp. This allows it to absorb the broth’s flavor.
- Towards the End: Add the cabbage in the last minute of cooking to retain more of its crunch.
- As a Topping: You can even blanch the cabbage briefly in boiling water and then add it as a fresh, slightly softened topping.
- Adjust the amount of cabbage to your preference.
- Serve immediately and enjoy the added texture and subtle sweetness in your ramen!
Check out how I used napa cabbage in my Easy Upgraded Maruchan Beef Ramen Recipe!
Frequently Asked Questions
No, you can add it raw or cooked. Cooking it softens the texture and allows it to absorb more flavor.
Depending on the size of the pieces, it usually takes just 1-3 minutes in boiling broth to become tender-crisp.
Yes, the white ribs are slightly firmer and take a bit longer to cook, while the green leaves are more tender.
