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1
Heat 2 cups water in a small sauce pan. When the water reaches a roiling boil (i.e. lots of large bubbles) put the raman noodles in the water, turn the heat down just a bit, and set a timer of 2 1/2 minutes (not the three minutes suggested on package) Set aside the raman seasoning, as you will not be using it.
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2
While the noodles are cooking get out a small frying pan and put 2 tbsp olive oil in it. Spread the oil around so that it completely covers the bottom of the pan. You can use less oil, if you feel 2 tbsp is too much.
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3
When the timer for the noodles rings remove the sauce pan and drain the noodles. Put the fry pan on the burner, and after 10 seconds put the noodles in the pan.
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4
The noodles will cook very quickly, so you want to have your cabbage chopped already. Once the noodles go in, put the cabbage in as well, and stir constantly.
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5
Immediately after the cabbage, but the soy sauce in, covering as much of the noodles as you can. You don't have to measure the sauce, just put in as much or as little as you like.
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6
Once all the noodles are the same brown color and the cabbage is cooked, remove the pan. Serve the noodles immediately, either by itself or on top of white rice.
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7
Serving size is 1-2, depending on how hungry you are.
