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Need ideas for breakfast stir fry noodles

post #1 of 14
Thread Starter 
During the school year, I cook breakfast for the family every day to be eaten together. During summer vacation I slack off some and don't do it every day. Dinner is a family meal EVERY day. Which brings me to the question. I was looking around for some changes from the standard fare and it seems that a stir fried noodle dish would be received well.

I'm thinking along the lines of fresh egg noodles, some onion, ham slivers, slivered egg omelet as in many Chinese dishes. I'd like some mushrooms but my kids aren't all fans. I could slip some slivered ones in so they didn't recognize them right off though and then they'd probably eat them.

I'm not sure about ginger and garlic. While appropriate for the authentic dishes, it might not go over so well in a breakfast. Perhaps just some ginger.

But I'm really hung up on the sauce.

Any other suggestions would be good too.

Phil
post #2 of 14
Sometimes I make a noodle "omelette" - its not strictly an omelette but hey :) Pre-cook the noodles, sautee off some onion, garlic, ginger and maybe some scallions (white part), slivered capsicum, bit of slivered ham, or some left-over diced chicken. Then mix with the noodles, S&P, add beaten egg/s (depending how much you're doing) and fry tossing over half way till its done - little bit crispy on the outside is nice. These are nice on their own - its not very asian, but my tribe like them with ketchup! I have mine with some bottled oyster sauce over the top. Its a different egg start to the day.

Also, depending on the age of your kids, they could help and choose their ingredients, and even do it themselves with supervision. Just have a range of ingredients prepared - they'll prob experiment with some interesting combinations - and weird results - but that's the joy of learning to cook :)
 Don't handicap your children by making their lives easy.
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #3 of 14
And if you have cooked vegetables left over from the night before, chop 'em up and toss them in, too. In fact, you could sliver almost any leftover and stir it in. I wouldn't actually worry too much about a sauce -- if you're already putting in slivered meat, eggs, etc., there'll be plenty of flavor. Maybe a little broth+cornstarch, but even that's not totally necessary.
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post #4 of 14
My regular breakfast on the last couple jobs has been a breakfast carbonara...spaghetti, bacon, green onion, garlic, couple, some cheese, break an egg and mix.
post #5 of 14
frittatas with precooked spaghetti noodles, or new potatoes were apart of farm cooking classes a few years ago....easy, fast and the kids loved them.
cooking with all your senses.....
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cooking with all your senses.....
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post #6 of 14
I've seen recipes for similar dishes in numerous old cookbooks. I've been making "spaghetti omeletes" since making Saturday morning breakfast with my dad back in the very early 1950s.

My dad wasn't much of a cook, but he had a knack for putting together meals with whatever little we may have had in the house, and making up or recounting wonderful stories about them.

Some of my fondest memories are of my dad and me preparing and enjoying those Saturday morning breakfasts.

Shel
post #7 of 14
I would omit the ginger but use the garlic instead. I find that ginger overpowers the overall taste of the noodle dish. As for the sauce (seasoning), I would recommend a mixture of light soya sauce, dark soya sauce and oyster sauce. Add a couple of dashes of white pepper powder. That should do the trick.
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Visit my site on home-cooked Asian recipes!

http://deliciousasianfood.com
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post #8 of 14
Thread Starter 
I made it this morning. I added some soy, black vinegar, hoisin sauce. I debated oyster sauce but didn't add any this morning. It was tasty and generally well recieved.

Phil
post #9 of 14
Well done Phatch! You've got your own original recipe now :lips:
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Visit my site on home-cooked Asian recipes!

http://deliciousasianfood.com
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post #10 of 14
[QUOTE=DC Sunshine;190620]slivered capsicum, bit of slivered ham, or some left-over diced chicken. /QUOTE]

What do you mean when you say slivered? Sorry-I can think of a few possibilities, but I'd like to try it your way.
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post #11 of 14
Thread Starter 
I meant along the lines of a julienne, but not quite so precise. DC may have meant something else.

Phil
post #12 of 14
I place a pile of noodles or spagetti in a heated fry pan and pour a mixture of egg,vanilla,cinnamon,dash of half & half,and a pinch of salt.Just like a french toast batter.Let it almost set,lifting to allow the egg mixture to get to the sides to cook.Flip to finish cooking and serve with cinnamon suger,syrup or mixed berrie puree....Good Cookin...Cookie
post #13 of 14
Yep that's what I meant - its never very exact in the morning, just roughly chopped thin slices :) Need at least 2 coffees to make good juliennes :lol:
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #14 of 14
Gotta try it! Sounds really good. Soon as I have all the makings. My supplies are not as good as I'd like-we tend to eat out a lot.
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