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Crispy Ramen with Cabbage and Bacon<\/p>\nCrispy Ramen with Cabbage and Bacon<\/p>\n
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1\u00bc pounds (567 g) green cabbage, cut into 1-inch (2.5 cm) pieces (\u00bd head)<\/p>\n
6 scallions, cut into 1-inch (2.5 cm) pieces<\/p>\n
1 large carrot (4 oz\/113 g), thinly sliced on the bias<\/p>\n
4 slices bacon (3 oz\/85 g), cut crosswise into 1-inch (2.5 cm) pieces<\/p>\n
One 2-inch (5 cm) piece fresh ginger, cut into thin matchsticks<\/p>\n
3 T. extra-virgin olive oil<\/p>\n
Kosher salt and freshly ground black pepper<\/p>\n
3 T. toasted sesame oil<\/p>\n
2 T. oyster sauce<\/p>\n
2 T. soy sauce<\/p>\n
1 T. Worcestershire sauce<\/p>\n
20 ounces (567 g) fresh ramen noodles<\/p>\n
Furikake (optional), for serving<\/p>\n
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Position two racks in the middle and lower third of the oven and preheat to 425\u00b0F (220\u00b0C). Bring a large pot of water to a boil. 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 to 20 minutes, or until the cabbage starts to soften and brown. Meanwhile, in a small bowl, stir together the sesame oil, oyster sauce, soy sauce, and Worcestershire sauce. Set aside. 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.) 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, pushing some of the noodles to the edges (they\u2019ll get very crispy there).\u00a0 Roast on the lower rack for 25 to 30 minutes, or until the noodles are browned and crispy at the edges. Using a metal spatula, turn and toss the noodles to reveal the crispy pieces. (For even crispier noodles, re-spread in an even layer and roast for 5 minutes more.) Sprinkle with the furikake, if desired, and serve immediately. For vegetarian crispy noodles, replace the bacon with 7 ounces (198 g) fresh shiitake and\/or maitake mushrooms, quartered or torn into bite-size pieces, and add an additional 1 T. sesame oil to the sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"
Crispy Ramen with Cabbage and Bacon 1\u00bc pounds (567 g) green cabbage, cut into 1-inch (2.5 cm) pieces (\u00bd head) 6 scallions, cut into 1-inch (2.5 cm) pieces 1 large carrot (4 oz\/113 g), thinly sliced on the bias 4 slices bacon (3 oz\/85 g), cut crosswise into 1-inch (2.5 cm) pieces One 2-inch (5 cm) piece fresh ginger, cut into thin matchsticks 3 T. extra-virgin olive oil Kosher salt and freshly ground black pepper 3 T. toasted sesame…<\/p>\n