Spam Ramen Stir-Fry with Cabbage (Cheap Skillet Dinner)

Ramen Stir-Fry with Cabbage and Canned Luncheon Meat

Browned cubes of canned luncheon meat, shredded cabbage, and ramen noodles make a filling skillet dinner with a short shopping list. Garlic and a little vinegar season the noodles without requiring a bottled stir-fry sauce.

Cook the noodles separately, then toss them into the skillet just before serving. This gives you more control over their texture and lets the cabbage cook without soaking up extra noodle-cooking water. You’ll need a saucepan and colander as well as a large skillet.

Ramen Stir-Fry with Cabbage

Yield: About 4 moderate servings
Estimated preparation time: 15 minutes
Estimated cooking time: 15 minutes
Estimated total time: 30 minutes
Course: Main dish

Timing will vary with your stove, skillet, and noodle package.

Equipment

• Large skillet, preferably about 12 inches (30 cm) across
• Saucepan
• Colander
• Spatula or tongs

Ingredients

• 1 can fully cooked luncheon meat, 12 ounces (340 g), cut into approximately ½-inch (1 cm) cubes
• 1 teaspoon neutral cooking oil (5 mL), only if needed
• About 4 cups thinly sliced green cabbage, approximately 10 ounces (280 g)
• 2 garlic cloves, minced
• 6 ounces (170 g) dry instant ramen noodles, seasoning packets omitted
• ¼ cup water (60 mL), plus more as needed
• 1 tablespoon reduced-sodium soy sauce (15 mL), plus a little more to taste
• 1 tablespoon rice vinegar or apple cider vinegar (15 mL)
• ¼ teaspoon black pepper
• 2 green onions, thinly sliced, optional
• 1 teaspoon toasted sesame oil (5 mL), optional
• Crushed red pepper flakes, to taste, optional

Choose ordinary instant ramen noodle blocks. Package sizes vary, so use the noodle weight as your guide. Fresh ramen and thicker dried noodles may need different cooking times.

Instructions

1. Prepare the ingredients and heat the noodle water.
   Slice the cabbage, mince the garlic, and dice the meat before starting the skillet. Bring a saucepan of water to a boil. In a small cup, stir together the ¼ cup water, soy sauce, vinegar, and black pepper. Leave the ramen seasoning packets out.
2. Brown the luncheon meat.
   Heat the skillet over medium-high heat. Add the meat in a single layer, working in batches if necessary. Let the first side brown before turning, then cook until several sides have browned edges, roughly 5–7 minutes. Transfer to a plate. Leave a thin coating of fat in the skillet and spoon off any excess.
3. Cook the cabbage.
   Add the oil only if the skillet looks dry. Add the cabbage and cook uncovered, stirring regularly, for approximately 3–6 minutes. It should soften while retaining a little bite. If liquid collects in the bottom, let it evaporate before proceeding.
4. Cook and drain the ramen.
   While the cabbage cooks, add the noodles to the boiling water. Begin checking before the package’s full cooking time. Drain when the strands separate and bend easily but still feel slightly firm. Shake off excess water. If the cabbage is ready first, take the skillet off the heat while you finish the noodles.
5. Add the garlic and combine.
   Return the skillet to medium heat if necessary. Push the cabbage aside, add the garlic to the exposed surface, and stir for about 20–30 seconds, just until fragrant. Stir it into the cabbage. Return the browned meat to the skillet, then add the drained noodles and prepared sauce.
6. Toss briefly and serve.
   Toss gently for approximately 30–90 seconds, until the sauce coats the noodles and everything is hot. If the noodles seem dry, add water a tablespoon at a time. Remove from the heat and add the optional green onions, sesame oil, or pepper flakes. Taste a bite containing noodles, cabbage, and meat before adding more soy sauce.

Ingredient Choices That Affect the Result

Canned luncheon meat supplies much of the seasoning. Starting without the ramen powder makes the sauce easier to control. Reduced-sodium soy sauce still contributes salt, so measure it rather than pouring directly into the pan.

Green cabbage is a practical choice because its firm leaves hold up during tossing. Remove the tough core and slice the leaves into narrow ribbons. Bagged shredded cabbage can save preparation time; choose a plain mix without dressing. Finely shredded cabbage may soften sooner, so judge it by texture.

Napa cabbage is more delicate. If substituting it, separate the thicker white ribs from the leafy portions. Start cooking the ribs first and add the leaves later, allowing any released moisture to evaporate before adding noodles.

For a different use of leftover meat, crispy luncheon meat fried rice with egg and frozen vegetables provides a separate meal built around cooked rice.

Making a Smaller Batch

For approximately two moderate servings, halve the ingredients:

Ingredient	Smaller-batch amount
Fully cooked luncheon meat	6 ounces (170 g)
Shredded green cabbage	About 2 cups (140 g)
Dry instant ramen noodles	3 ounces (85 g)
Garlic	1 clove
Water	2 tablespoons (30 mL), plus more as needed
Reduced-sodium soy sauce	1½ teaspoons (7.5 mL)
Vinegar	1½ teaspoons (7.5 mL)
Black pepper	A small pinch

Use half the optional garnishes. Add oil only if needed.

Follow the same cooking sequence. Cooking time will not necessarily fall by half, so watch the browning and cabbage texture. Transfer unused meat from the opened can to a covered container, refrigerate promptly, and follow the package’s after-opening storage directions.

A smaller batch also leaves cabbage for another meal. Plan to use it in slaw, soup, or a second vegetable dish so the unused portion does not erase the savings.

Fixing Common Problems

Liquid collecting in the skillet: Let excess moisture cook away before adding the noodles. Keep the cabbage uncovered and avoid crowding the pan. Once the noodles are in, prolonged cooking to reduce liquid can soften them too much.

Noodles clumping together: Cook them close to the time you’ll combine the dish. If drained noodles stick, loosen them gently with a small splash of water while tossing. Pulling hard with tongs can break the strands.

Meat warming without browning: Give the pieces more space and leave them undisturbed long enough to develop color. If the skillet is crowded, remove half and brown it separately.

The finished dish tastes too salty: Fold in additional cooked, unseasoned noodles or cabbage if available. Vinegar can change how the dish tastes, but it does not remove salt. For the next batch, reduce the soy sauce.

Keeping the Meal Economical

Compare canned luncheon meat by unit price rather than assuming every can is inexpensive. For a realistic cost per serving, add the cost of the quantities used, including oil and sauce ingredients, and divide by the number of portions you actually serve.

The optional garnishes are easy places to save. There is no need to buy sesame oil or green onions specifically for this recipe. Plain green cabbage, garlic, and the measured sauce provide enough flavor for the main dish.

Storing and Reheating

Divide leftovers into shallow containers and refrigerate within two hours, or within one hour when the temperature is above 90°F (32°C). Keep the refrigerator at 40°F (4°C) or below and use refrigerated leftovers within three to four days. ask.fsis.usda.gov

To reheat, place a portion in a microwave-safe dish with a small splash of water. Cover loosely, heat in short intervals, and stir between intervals. Check that the food reaches 165°F (74°C) throughout. www.fsis.usda.gov

The noodles will soften during storage and reheating. For better texture when preparing ahead, slice the cabbage and measure the sauce in advance, then cook the noodles shortly before serving.