Yakisoba Cooking Instructions for an Oven

umi_school_lunch_line_0111.jpg

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 tablespoons vegetable oil
1/4 cup water
1 bag (5 pounds) fresh Umi Organic whole grain yakisoba noodles
2 cups yakisoba sauce

  1. Preheat oven to 350 degrees.

yakisobi_how_to_schools_086.jpg

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.

Cook for 6 minutes. Remove from oven and stir to ensure even cooking.

yakisobi_how_to_schools_119.jpg

Return to oven. Cook an additional 6 minutes or until the temperature reaches at least 140 degrees and vegetables are soft. Set aside in a warmer tray.

yakisobi_how_to_schools_140.jpg

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 1/4 cup water and 2 tablespoons oil over noodles and mix well. Cover with parchment paper and foil and cook for 5 minutes.

Remove foil cover and toss noodles with tongs to ensure even cooking.

yakisobi_how_to_schools_130.jpg

Return to oven without foil cover.

yakisobi_how_to_schools_133.jpg

Cook another 5 to 7 minutes until temperature reaches 140 degrees.

yakisobi_how_to_schools_143.jpg

4. Toss noodles, veggies and sauce together.

Remove pan from oven. Place noodles and cabbage mix into hotel pan. Pour 2 cups yakisoba sauce over noodles and veggies. Mix well.

Place in warmer until ready to serve.

5. Serve that day!

umi_school_lunch_cafeteria_0324.jpg