Sheet pan ramen

dinneralovestory.com

Sonya Terjanian

1 ¼ pounds (567 g) green cabbage, cut into 1-inch (2.5 cm) pieces (½ 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 (see Hot Tip! on page 148)

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

3 tablespoons toasted sesame oil

2 tablespoons oyster sauce 2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

20 ounces (567 g) fresh ramen noodles, such as Sun Noodle Kaedama

Furikake (optional), for serving

Directions at dinneralovestory.com

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