Stir-Fried Breakfast Noodles

Name: Stir-Fried Breakfast Noodles
Total time: PT0D0H0M
Yield: serves 2
Ingredients: 3 tbsp. canola oil; 1 ⁄ 4 lb. ground pork; 6 scallions, minced; 4 cloves garlic, minced; 1 (2”) piece ginger, peeled and minced; 1 1 ⁄ 4 tbsp. soy sauce; 1 tsp. sugar; 6 oz. dried flat rice noodles, boiled and rinsed under cold water; 1 tbsp. toasted sesame oil

Serves
serves 2

MATT TAYLOR-GROSS

Ingredients

3 tbsp. canola oil
¹⁄₄ lb. ground pork
6 scallions, minced
4 cloves garlic, minced
1 (2”) piece ginger, peeled and minced
1 ¹⁄₄ tbsp. soy sauce
1 tsp. sugar
6 oz. dried flat rice noodles, boiled and rinsed under cold water
1 tbsp. toasted sesame oil

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Instructions

Step 1

Heat a 14” flat-bottomed wok or 12” skillet over high heat until it begins to smoke. Add canola oil around edge of wok; swirl to coat bottom and sides. Add pork, half the scallions, the garlic, and ginger; cook, stirring and breaking up pork into small pieces, until browned, 3–4 minutes. Add soy sauce and sugar; cook 30 seconds. Add remaining scallions, the noodles, and sesame oil; cook, tossing, until hot, about 1 minute.

Stir-Fried Breakfast Noodles

Any Chinese noodle—rice, wheat, flat, thin, or broad—can be used in this simple stir-fry from author Francis Lam; it’s one of his favorite breakfast dishes. Get the recipe for Stir-Fried Breakfast Noodles »