breakfast yakisoba

Bacon & Eggs Yakisoba

breakfast yakisoba

Bacon & Eggs Yakisoba

Noodles for breakfast? Yes, please! Bacon and eggs are a must and time-saving coleslaw mix and refrigerqatednoodles make this a tasty possibility.
Prep Time 2 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American, Japanese
Servings 3


  • 4-5 strips bacon
  • 1 small red bell pepper, thinly sliced
  • I large bunch scallions, cut into 1 1/2 inch pieces
  • 1/2 red onion thinly sliced
  • 1-2 cloves garlic, sliced into matchsticks
  • 14 oz coleslaw mix a mix of shredded cabbage and carrots with no seasonings or shred your own
  • 17.76 oz package Fortune Yaki-Soba refrigerated, with seasoning sauce base
  • 3 eggs


  • Cook the bacon in a large skillet until crisp. Remove to paper towel-lined plates to cool and drain. Cut into bite-sized pieces.
  • Meanwhile, in the bacon grease (you can remove some if there is too much, you want a couple of tablespoons), stir fry the vegetables until softened. Run the Fortune Yaki-Soba under warm water to separate the noodles then add them to the pan.
  • Add the seasoning sauce base packets and 1 1/4 cup water. Saute until most of the water has evaporated or been absorbed.
  • Crack the eggs into the pan, cover for about 1 minute or until they are set to your liking.
  • Serve immediately.


Fresh noodles and ready-to-go coleslaw mix makes yakisoba a possibility on busy mornings.
Keyword breakfast, weeknight meals

I’ve done contests for Fortune Noodle in previous years with no luck but I couldn’t resist trying again when I saw that one of the categories was breakfast! How fun! I ran through a few ideas but the one that turned out the best and made me happy to have leftovers was this one. It was quick enough to make in the mornings if you are a hot breakfast eater while also being substantial enough to hold you over to your next meal. Since the noodles are fresh and refrigerated, they cook in just a few minutes and I poached the eggs right in the pan shakshuka-style rather than dirty up another pan with fried.


One of the best “discoveries” I’ve made in the last few years was bagged coleslaw mix. I had always thought it was like bagged salad and included dressing but it doesn’t! Each store has its own version and customized ratio but it’s always pre-shredded cabbage (sometimes a mix of red and green) and carrots. I can get this for under $1.50 at Aldi and Lidl which is cheaper than buying and shredding cabbage myself. It is perfect not only for coleslaw but for stir-fried recipes. In this case, you really can wake up and make yakisoba in about 20 minutes because your only prep is slicing the pepper, onions, and garlic.

We both really enjoyed it, it had the elements of a typical American breakfast but a lot more vegetables which I really liked. It was such an easy way to increase our veggie intake for the day and the noodles had the perfect texture. It served 3 so I had some leftovers that I heated up in a skillet and even that was delicious three days later!

breakfast yakisoba


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