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Who says noodles aren’t for breakfast? The mere idea that any food is off limits at a certain hour of the day is enough to send me into a fit of rage. No one’s going to tell me what I can and cannot eat without explanation. While Americans are more likely to reach for cereal or toast, noodles are established in Asian cultures as a reliable staple starch to fill that same void. It goes well beyond reheated leftovers, like finding yesterday’s pizza in the fridge for a quick fix. There’s a reason why ramen shops open at 7am in Tokyo, and it’s not just for a cup of green tea.

When I saw the Fortune Noodle Blogger Recipe Challenge had only two categories for entries, I knew right away what I needed to make. You could submit a stir-fry, or “for your creative side, create a Fortune Noodles breakfast recipe.” I could almost see the smirk on that smug face, daring me to step out of line. The gauntlet had been thrown down.

Inspired by a combination of Japanese okonomiyaki and Korean buchimgae, my crispy noodle pancakes aren’t the type you’d slather with butter and drown in maple syrup, but a more savory morning entree. Bound by an eggy chickpea flour batter, they’re almost like little omelets with chewy yaki soba inside. Laced with carrots and scallions, they’re simple and comforting, quick and easy, and completely adaptable to any taste preferences.

If you want something spicier to really wake up your taste buds, try using the Hot and Spicy flavor noodles and swap out the shredded carrots for roughly chopped kimchi. Amp up your veggie intake by adding a handful of peas or corn into the mix. Top things of with sliced avocado or guacamole if you can’t face the day without your beloved avo toast. In fact, try all of the above, all at once! The only way you can go wrong is if you don’t embrace breakfast noodles to begin with.

Not a morning person? Don’t worry, these are perfect to make in advance! Just cook as directed, let cool, and then pop them in an airtight container in the fridge for 5 – 7 days. Pop them in the toaster oven or air fryer to reheat in minutes. For long term storage, you could even toss them in the freezer to keep for up to 6 months, though I seriously doubt they’ll stick around that long.

I strongly believe that noodles are, and always have been, the true breakfast of champions. Hopefully the judges agree with me! Check out more inspiration from JSL Foods via Twitter, Instagram, or Facebook.

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