Yakisoba Cooking Instructions for an Oven

We boil, chill, and then toss our noodles with oil before packing them. That means you only have to reheat them, which can be done on a stove top or in an oven. Here is a basic recipe we developed for schools for cooking our noodles in an oven.

Makes 17 to 20 portions

5 pounds shredded cabbage, carrot, and onion or radish mix
Optional: 2 cups mushrooms, sliced
4 to 8 tablespoons vegetable oil
1 teaspoon salt
1 bag (5 pounds) Umi Organic whole grain yakisoba noodles
2 cups yakisoba sauce
Optional: Cooked chicken, tofu, tempeh, or other protein

Preheat oven to 350 degrees.

2. Cook vegetables.

Put parchment paper on sheet pans. Spread cabbage mix and optional mushrooms on sheet pan and toss with 2 tablespoons vegetable oil and 1 teaspoon salt.

Cook for 12 minutes or until the temperature reaches at least 140 degrees and vegetables are soft and have a little color. Set aside in a warmer tray.

3. Cook noodles.

Spread noodles on sheet pan with parchment. Thoroughly loosen noodles with your fingers, making sure they are evenly distributed across the tray. Pour 4 to 5 tablespoons oil over noodles and mix well. Cover with another sheet pan, turned upside down, acting as a loose lid. (This saves on parchment and foil) Cook for 10 minutes.

Remove from the oven and toss noodles with tongs to ensure even cooking.

Return to oven without cover.

Cook another 5 to 7 minutes until temperature reaches 140 degrees. Some noodles on the edges should be crispy and the noodles in the center should be soft and pliable.