Ingredients

• 2 Cans Chicken Broth
• 2 15-16 Oz Packages Yakisoba Stir Fry Noodles
• 6 Scrambled Eggs
• 6 Slices Bacon, cut into pieces
• 2 Pink Kamaboko Fish Cakes, diced
• Green Beans, cut into bite-sized pieces
• Carrots, sliced
• Onion, diced
• Green Onions, diced
• Celery, diced
• 8 Oz Oyster Sauce

Instructions

1. Cut bacon slices into pieces and cook in a wok pan or large electric skillet. Remove cooked bacon pieces and set aside.

2. Clean and cut all vegetables. Add cut vegetables to the bacon drippings and cook until slightly tender (maintaining a nice crispness).

3. Add diced Kamaboko fish cakes to the stir fry.

4. Separate the noodles and cook in hot water until the noodles are hydrated. Remove and add to the stir-fry.

5. In a separate pan cook your scrambled eggs. Once cooked add to the stir-fry. Add the oyster sauce and bacon, then toss well. Allow everything to heat together for a few minutes, then serve!