This is a family favorite from my sister-in-law Katelyn. She made it for us this summer and I think I have made it at least three times since. It is so yummy, I love how the noodles and bacon are balanced out with tons of vegetables. I didn’t think I would like it but my favorite part of this dish is the cabbage in it. It has the best texture and flavor! You have to find the Yaki Soba noodles at an Asian Market type of store. Make sure you are getting the fresh noodles (not the dry dehydrated kind) it will be refrigerated.
- 1 pkg. bacon
- 1/2 cabbage (chopped)
- 1 head broccoli (chopped)
- 2 small zucchinis (chopped)
- 2 carrots (chopped)
- peas (the frozen kind, thawed)
- 4 to 5 Yaki Soba noodle sections (You can find these at an Asian Market store, they usually come in packs of 3 and will have flavor packets included)
- AN HOUR BEFORE COOKING: Open the noodles and set aside the seasoning packets for later use. Break up the noodles into a colander and put the colander into a larger bowl filled with water. Soak for 1 hour. (You do not cook the noodles!)
- Cook the bacon in a large fry pan or wok. When bacon is crispy, remove from pan to a plate lined with a paper towel but keep the grease in the pan! Add carrots to the bacon grease and saute for 5 minutes on medium heat. Add broccoli and cook for another 5 minutes. Then add cabbage, when it is starting to look almost cooked through add the zucchini and peas. Toss in noodles (that have been drained from the water) and the seasoning packets, and the cooked bacon (chopped). Stir until everything is heated through.