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Position two racks in the middle and lower third of the oven and pre- heat to 425°F (220°C). 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 directions. Drain and rinse under cold water.
Remove the hot sheet from the oven and add noodles and sauce. Toss everything to coat well.
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.)