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Yakisoba Traybake

Yakisoba Traybake

By Hisham Ali HassanMarch 26, 2025

  • Makes
    4-6 servings
  • Cook Time
    1¼ hours
  • Active time plus cooling
    35 minutes active
  • Rating

Stir-fried noodles minus the need to stir-fry. Other than boiling noodles, all the cooking happens hands off in the oven on a baking sheet. Salty-sweet Japanese yakisoba doens’t require any special seasonings—you probably have them all. If you like, garnish with crumbled nori snacks or furikake and serve with pickled ginger, shichimi togarashi or lemon wedges.

Ingredients
  • ¼

    cup soy sauce

  • ¼

    cup ketchup

  • 1

    tablespoon Worcestershire sauce

  • Ground black pepper

  • 8

    ounces dried non-instant ramen

  • 8

    ounces bacon, halved crosswise

  • 4

    cups thinly sliced green cabbage

  • 8

    ounces shiitake mushrooms, stemmed, caps thinly sliced

  • 2

    tablespoons neutral oil

  • 2

    scallions, thinly sliced on the diagonal

Step 1

Heat the oven to 475°F with a rack in the middle position. In a large pot, boil 3 quarts water. In a small bowl, stir the soy sauce, ketchup, Worcestershire sauce and ½ teaspoon pepper. Add the ramen to the boiling water and cook, stirring, until tender. Drain in a colander and rinse, tossing, until cooled; drain well, then return to the pot and set aside.

Step 2

Meanwhile, separate the bacon slices and arrange in a single layer on one side of a rimmed baking sheet; spread the cabbage on the other half. Roast until the bacon is browned and crisp and the cabbage is starting to brown, 12 to 15 minutes. Transfer both to a plate, then tilt the baking sheet to coat it with bacon fat.

Step 3

Add the mushrooms to the ramen, then drizzle with the oil and the soy mixture; toss to combine. Transfer to the baking sheet in an even layer. Roast until browned with a few crisp patches, about 20 minutes; do not stir. Break the bacon into bite-size pieces, then scatter the bacon and cabbage over the noodle mixture and toss. Transfer to a serving dish and sprinkle with scallions.