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Cabbage, julienned carrots, onions and garlic add a variety of flavors and textures to this pan-fried noodle dish, while garnishes of benishoga, aonori and sunny-side-up fried eggs give it a classic finish.

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  • 2 tbsp oyster sauce
  • 4 green cabbage leaves, chopped
  • 4 slices of bacon, diced
  • 1 small carrot, julienne
  • 1 small yellow onion
  • 1 tbsp toasted sesame oil
  • 2 packages of Maruchan GOLD Soy Sauce Flavor Ramen
  • 2 tbsp chives, sliced
  • 2 eggs, cooked sunny side up
  • Aonori to taste
  • Black pepper to taste
  • 1 tsp mirin
  • Kosher salt to taste
  • 1 tbsp garlic, minced
  • Benishoga to taste
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Prepare Noodles

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

Gather Ingredients

Prepare Soup Base

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

Divide & Serve

Plate yakisoba and garnish with a fried egg, benishoga, aonori and salt and pepper to taste. Enjoy!

Add Noodles

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

Stir-Fry Ingredients

Heat a large, heavy-bottomed skillet over high heat. Add bacon and render the fat. Add carrots, onions and cabbage, and stir-fry until the vegetables start to wilt.