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.
Ingredients
- 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
Instructions
- 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.
Notes
Fresh noodles and ready-to-go coleslaw mix makes yakisoba a possibility on busy mornings.