Yakisoba Traybake

Ingredients

• 12 oz dried ramen or yakisoba noodles (Use plain dried noodles, not instant-seasoned noodles.)
• 1 lb green cabbage (Thinly sliced.)
• 1 yellow onion (Thinly sliced; approximately 8 oz trimmed.)
• 2 carrots (Medium carrots, peeled and cut into thin matchsticks.)
• 3 tbsp neutral oil (Such as grapeseed, canola, or vegetable oil.)
• 3 tbsp soy sauce (Regular, not low-sodium, unless adjusting seasoning to taste.)
• 2 tbsp Worcestershire sauce
• 2 tbsp ketchup
• 1 tbsp granulated sugar
• 3 cloves garlic (Finely grated or minced.)
• 1 tbsp fresh ginger (Finely grated.)
• 4 scallions (Thinly sliced; reserve some green tops for garnish.)
• nori snacks or furikake (Optional garnish.)
• pickled ginger, shichimi togarashi, or lemon wedges (Optional accompaniments, to serve.)

Steps

1. 1

   Heat the oven to 425°F (220°C) with a large rimmed baking sheet inside. Heating the pan helps the vegetables begin roasting immediately.

2. 2

   Bring a large pot of well-salted water to a boil. Add the noodles and cook according to the package directions until just tender, because they will continue cooking in the oven. Drain thoroughly and rinse briefly under cold water to stop the cooking; shake off as much water as possible.

3. 3

   In a small bowl, whisk together the soy sauce, Worcestershire sauce, ketchup, sugar, garlic, and ginger until the sugar is mostly dissolved and the sauce is smooth.

4. 4

   In a large bowl, toss the sliced cabbage, onion, carrots, and scallions with the oil until evenly coated. Spread the vegetables over the hot baking sheet in an even layer.

5. 5

   Roast the vegetables for about 20 minutes, stirring once halfway through, until the cabbage begins to brown at the edges and the onions have softened.

6. 6

   Add the drained noodles and the sauce to the baking sheet. Using tongs, toss everything together thoroughly, scraping and turning the vegetables so the sauce coats the noodles and the mixture is spread into an even layer.

7. 7

   Return the baking sheet to the oven and roast for 15 to 20 minutes, tossing once, until the noodles are hot and some strands are browned and lightly crisp at the edges.

8. 8

   Remove the traybake from the oven and let it cool for about 5 minutes so the sauce can settle. Taste and adjust with additional soy sauce if needed.

9. 9

   Serve directly from the baking sheet or transfer to bowls. Garnish with crumbled nori or furikake, and offer pickled ginger, shichimi togarashi, or lemon wedges alongside.

Notes

The supplied page excerpt is paywalled and does not expose the author's ingredient list or directions. Ingredients and method above are a reconstruction based on the dish description and standard yakisoba technique, not a verified transcription of the Milk Street recipe.

Nutrition per serving

• main
• East Asian
• Japanese-inspired
• traybake
• oven-baked
• one-pan
• vegetable-forward
• weeknight