Breakfast Noodles a la Fangboner

Breakfast Noodles a la Fangboner

For this recipe, you can go to an Asian market or the Asian food section of your local grocery store and look for glass noodles (AKA cellophane noodles). Rice noodles also work. Cook these according to instructions.

In the meantime, chop up some onion, cabbage and zucchini. Sautee the veggies in a large nonstick pan on medium high heat in about 1 tablespoon of peanut oil (or whatever oil you have available) until coated. Then add 1 teaspoon of Fangboner Farms Rosemint, a teaspoon of ginger, and a couple of cloves of chopped garlic. Cook until the vegetables are softened according to your preference.

Once the noodles are cooked, drain, then add them to the vegetable mix and stir to combine. Next you'll add vegetable broth until the veggies and noodles are halfway covered. Let it simmer for about 12 minutes. 

Finally, fry a couple of eggs in a separate pan to top off the dish, along with chives and chili sauce to taste.

Voila! Bon a petite.

P.S.: As a little extra, here's a reel with a meal Adam made - delish!



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