When I was a kid I loved to have noodles for breakfast, and years later I found that noodles are a staple in Chinese breakfasts. I wanted to do a Chinese brunch this weekend, and it was cool enough that a warm soupy noodle dish would fit the bill. This particular noodle dish uses:
- Chicken Stock (pretty much any stock will do though)
- Brown Rice Noodles (any thin noodle will work just as well)
- Green Onion
- Bok Choy
- Shredded Ginger
- Chopped Garlic
- Sesame and Chili Oil
- Pinch of Salt
- Cilantro and Peanuts (for garnish)
- Pot Stickers/Chinese Dumplings
I based it on this recipe I found while browsing the interwebz for weekend brunch inspirations, and I’ve always had a soft spot for noodles as they are the ultimate comfort food. I’ve made plenty to easily last me a few days.
To that I say “RAmen”.