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This yakisoba can be created by pan-frying ramen noodles with vegetables and seasoning with the soup base. Cabbage, julienned carrots, onions and garlic add a variety of flavors and textures to the dish, while garnishes of benishoga, aonori and sunny side-up fried eggs give it a classic finish.

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  • 2 packages of Maruchan GOLD Soy Sauce Ramen
  • 4 bacon slices, diced
  • 4 green cabbage leaves, chopped
  • 1 small carrot, julienne
  • 1 small yellow onion
  • 1 tbsp garlic, minced
  • 1 tbsp toasted sesame oil
  • 2 tbsp oyster sauce
  • 1 tsp mirin
  • kosher salt to taste
  • black pepper to taste
  • 2 tbsp chives, sliced
  • 2 eggs, cooked sunny side up
  • benishoga as needed
  • aonori as needed
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Gather Ingredients

Cook Noodles

Boil 4 cups of water in a medium pot and cook 2 packages of Maruchan GOLD Soy Sauce ramen for 3 minutes. Allow noodles to soften slightly, and then gently spread them apart. Drain and cool ramen under cold running water.

Prepare Soup Base

Place contents of soup base in a small bowl and mix with oyster sauce and mirin. Set aside.

Stir-Fry Ingredients

Heat a large heavy-bottomed skillet over high heat until hot. Add bacon and render the fat. Add carrots, onions and cabbage, and stir-fry until the vegetables are vibrant in color and starting to wilt.

Add Noodles

Add sesame oil, garlic and noodles. Drizzle the sauce evenly over noodles. Add chives and continue to stir fry while separating the noodles until uniform in color.

Plate & Serve

Plate yakisoba and garnish with a fried egg, benishoga, and aonori.