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Robin Ward

Crispy Ramen with Cabbage and Bacon

If you're looking for a new and delicious way to jazz up your ramen noodles, then you're in for a treat with this sheet pan ramen recipe! With the addition of smoky bacon, savory onions, sweet cabbage and perfectly blended aromatics, these noodles are bursting with flavor. This enhanced ramen will quickly become a new favorite in your recipe collection!
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Course: dinner, lunch, Main Course
Cuisine: American, Asian Fusion
Ingredients Equipment Method Notes

Ingredients
  

  • 1¼ lbs green cabbage, cut into 1-inch pieces (½ head)
  • 6 scallions, cut into 1-inch pieces
  • 1 large carrot, thinly sliced on the bias (4 oz)
  • 4 slices bacon, cut crosswise into 1-inch pieces (3 oz) (For optimal bacon crispness, thinly sliced bacon is recommended. However, if you prefer a richer bacon flavor, thick-cut bacon is a great option. Ensure to roast it for an additional 5 minutes at the end to achieve desired crispiness.)
  • 1 2-inch piece fresh ginger, cut into thin matchsticks
  • 3 tbsp toasted sesame oil
  • 2 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 20 oz fresh ramen noodles (such as Sun Noodle Kaedama)
  • furikake, for serving (optional)
  • stewed peaches or apples, for serving (optional)

Equipment

  • 1 half sheet pan standard size 17.9"L x 12.9"W x 1"H

Method
 

  1. Position two racks in the middle and lower third of the oven and pre-heat to 425 ℉. Bring a large pot of water to a boil.
  2. On a half-sheet pan, toss together the cabbage, scallions, carrot, bacon, ginger, and olive oil. Season with salt and pepper and stir to combine. Roast on the middle rack for 15-20 minutes, or until the cabbage starts to soften and brown.
  3. Meanwhile in a small bowl, stir together the sesame oil, oyster sauce, soy sauce, and Worcestershire sauce. Set aside.
  4. Add the ramen noodles to the boiling water and cook according to the package directions. Drain and rinse under cold water. (This helps keep the noodles separate.)
  5. Remove the hot sheet from the oven and add the noodles and sauce. Toss everything to coat well; I find it easiest to use chopsticks or tongs. Spread in an even layer, pusing some of the noodles to the edges (they'll get very crispy there).
  6. Roast on the lower rack for 25 to 30 minutes, or until the noodles are browned and crispy at the edes. Using a metal spatula, turn and toss the noodles to revel the cirspy pieces. (For even crispier noodles and bacon, re-spread in an even layer and roast for 5 minutes more.)
  7. Sprinkle with the furikake, if desired, and serve immediately.

Notes

 Notes:
  1. Substitute onion for scallions or use both for added flavor.
  2. Increase cabbage if your sheet pan allows for a heartier dish.
  3. Can't find fresh ramen noodles? Replace with 12 ounces (340 g) of spaghetti. Boil until al dente, rinse and drain, then add to the sheet pan following the same directions as for the ramen.
  4. Serve with simple stewed peaches or apples. (*See quick recipe below)
  5. For a vegetarian twist on crispy noodles, swap out the bacon for 7 ounces (198 g) of fresh shiitake and/or maitake mushrooms, quartered or torn into bite-size pieces. Don't forget to add an extra tablespoon of sesame oil to the sauce for that extra flavor boost!
Storage Tips:
  • This dish is best enjoyed freshly made when flavors are at their peak.
  • Avoid freezing this dish for optimal taste.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • When reheating, add a splash of water or chicken broth to the skillet or microwavable dish and gently reheat over low heat, stirring occasionally until heated through. Note that the texture and flavor may vary slightly from the original dish.