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. This recipe first appeared in our May 2014 issue with the story Morning Glory: Breakfast Rituals.

Stir-Fried Breakfast Noodles
Any Chinese noodle—rice, wheat, flat, thin, or broad—can be used in this simple ground pork stir-fry from author Francis Lam.
Yield: serves 2

Ingredients

  • 3 tbsp. canola oil
  • 14 lb. ground pork
  • 6 scallions, minced
  • 4 cloves garlic, minced
  • 1 (2”) piece ginger, peeled and minced
  • 1 14 tbsp. soy sauce
  • 1 tsp. sugar
  • 6 oz. dried flat rice noodles, boiled and rinsed under cold water
  • 1 tbsp. toasted sesame oil

Instructions

  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

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 »Matt Taylor-Gross