Shop Til You Drop

The sisters discuss all things shopping and whether adult beverages are required when shopping with teenagers. They answer a listener question about bikinis after fifty, and dismiss some outdated fashion rules. Also, Nancy has been keeping a secret since the three were teenagers and finally confesses! If you have a question for the sisters, record a voice note (It’s easy, ask your kids if you don’t know how) and email it to [email protected]. Or if you’d rather you can just submit a written question, either way we’d just love to hear from you! WHATS FOR DINNER: YAKI SOBA 22 oz fresh yakisoba noodles or 12 oz dried chow mein stir-fry noodles, or ramen noodles. ⅓ cup soy sauce 1 tablespoon Worcestershire sauce 1 tablespoon mirin 2 tablespoons hoisin sauce 8 slices (8 oz) bacon, cut into 1-inch pieces or any protein such as chicken with 1/2Tbsp of oil. 4 scallions, white and green parts separated, thinly sliced 2 carrots, thinly sliced on a diagonal, about ⅛-inch thick 1 medium yellow onion, thinly sliced ½ pound green cabbage, cut into 1-inch pieces (about 3½ cups) ¼ teaspoon salt ¼ teaspoon freshly ground black pepper INSTRUCTIONS If using dried noodles, boil the noodles: Bring a large pot of water to a boil. Cook the noodles until very al dente. (The noodles I use call for 3 minutes of boiling; I cook them for 2½ minutes. If the timing is different on your package, reduce the time accordingly.) Drain and rinse with cold water to stop the cooking process. (If using fresh noodles, skip this step.) Make the Yakisoba Sauce: In a small bowl, whisk together the soy sauce, Worcestershire, mirin, and hoisin sauce. Make the Stir-Fry: Add the bacon to a cold nonstick skillet. Turn the heat to medium high and cook, stirring frequently, until the bacon is crispy, 4 to 5 minutes. Using a slotted spoon, transfer the bacon to a medium bowl, leaving the fat in the skillet. To the same skillet, add the scallion whites, carrots, and onion and cook until the onion is translucent, 3 to 4 minutes. Do not brown; reduce heat if necessary. Add the cabbage cook until soft, about 4 minutes. Season with the salt and pepper. Transfer the vegetables to the bowl with the bacon. To the now empty skillet, add the fresh or drained noodles. Cook for a few minutes, until warmed through. Add about half of the yakisoba sauce to the noodles and toss until evenly coated. Return the vegetables and bacon to the skillet and toss to combine. Taste the dish, and if more flavor is needed, add the remaining sauce little by little; you may not need all of it. Sprinkle with the dark green scallions