Yakisoba Traybake

Steps

1. 1

   Heat the oven to 425°F (220 °C) (220°C (425 °F)) 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.

   Start 20-minute timer
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.

   Start 20-minute timer
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.

   Start 5-minute timer
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.