Tokyo Morning Noodles
A savory stir-fried dish featuring chicken, ground beef, and pasta in a soy-ginger sauce, topped with a fried egg for a satisfying Asian-inspired breakfast.
- Prep
- 10 min
- Cook
- 15 min
- Total Time
- 25 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Asian
Ingredients
- 1lbboneless, skinless chicken breast, diced
- 1lbground beef
- 8ozspaghetti
- 1/4cupsoy sauce
- 2tbsprice vinegar
- 1tbspgrated ginger
- 2clovesgarlic, minced
- 1tbspsesame oil
- 4eggs
- 1/4cupgreen onions, sliced
- 2tbsptoasted sesame seeds
Step-by-Step
- 1
In a large pot, cook the spaghetti according to package instructions until al dente. Drain and set aside.
10m - 2
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.
7mmedium-high heat - 3
Add the minced garlic and grated ginger to the skillet and cook for 1 minute, until fragrant.
1m - 4
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.
3m - 5
In a separate skillet, fry the eggs over easy or sunny-side up.
4mmedium heat - 6
Serve the Tokyo Morning Noodles immediately, topped with the fried eggs, sliced green onions, and toasted sesame seeds.