Tokyo Morning Noodles

In a large pot, cook the spaghetti according to package instructions until al dente. Drain and set aside.

In a large skillet or wok, heat 1 tbsp of sesame oil over medium-high heat. Add the diced chicken and ground beef and cook, breaking up the beef, until browned and cooked through, about 5-7 minutes.

Add the minced garlic and grated ginger to the skillet and cook for 1 minute, until fragrant.

Add the cooked spaghetti, soy sauce, and rice vinegar to the skillet. Toss everything together until the noodles are evenly coated in the sauce, about 2-3 minutes.

In a separate skillet, fry the eggs over easy or sunny-side up.

Serve the Tokyo Morning Noodles immediately, topped with the fried eggs, sliced green onions, and toasted sesame seeds.