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 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.


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.


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.


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.


Return to oven without foil cover.


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


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!