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.

Servings: 3

Author:

Prep Time
2 minutes

Cook Time
15 minutes

Breakfast

American Japanese

breakfast weeknight meals

🧂 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

1 Cook the bacon in a large skillet until crisp. Remove to paper towel-lined
plates to cool and drain. Cut into bite-sized pieces.
2 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.
3 Add the seasoning sauce base packets and 1 1/4 cup water. Saute until most of
the water has evaporated or been absorbed.
4 Crack the eggs into the pan, cover for about 1 minute or until they are set to
your liking.
5 Serve immediately.