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.
- 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
- 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.