Breakfast of Champions

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.

Yield: Makes 6 - 8 Pancakes; 2 Servings

Crispy Noodle Pancakes

Crispy Noodle Pancakes

Bound by a chickpea flour batter, these crispy noodle pancakes are almost like little omeletes with chewy yaki soba inside. They're simple and comforting, quick and easy, and completely adaptable.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


Crispy Noodle Pancakes:

  • 1 (7.7-Ounce) Package Fortune Soy Ginger Flavor Yaki Soba Stir Fry Noodles
  • 1/3 Cup Shredded Carrots
  • 2 Scallions, Thinly Sliced
  • 1/2 Cup Chickpea Flour
  • 1 Tablespoon Ground Flax Seeds
  • 1 Teaspoon Nutritional Yeast
  • 1/3 Cup Water
  • 1 Tablespoon Toasted Sesame Oil

Dipping Sauce:

  • 1/3 Cup Soy Sauce
  • 2 Tablespoons Rice Vinegar
  • 1 Tablespoon Dark Brown Sugar
  • 1/2 Teaspoon Crushed Red Pepper Flakes


  1. Rinse the noodles under warm water to gently separate the strands. Drain thoroughly and transfer to a cutting board. Roughly chop into shorter lengths and place in a large bowl. Add the shredded carrots and scallions and toss to combine.
  2. Separately, mix together the chickpea flour, seasoning packet from the noodles, flax seeds, and nutritional yeast. Once combined, sprinkle the dry ingredients into the bowl of noodles and toss to coat. Drizzle in the water and stir with a wide spatula until thoroughly mixed and no dry spots remain.
  3. Set a large non-stick skillet over medium heat on the stove. Coat the bottom of the pan with sesame oil. Once the oil is shimmering, scoop heaping 1/4 cups of the batter into the pan, gently flattening them out into small rounds. Cook only 3 - 4 pancakes at once, depending on the size of your skillet, so as not to crowd them.
  4. Cook for about 3 minutes, until golden brown on the bottom, and flip to the opposite side. Cook for another 3 minutes until crisp all over.
  5. To make the dipping sauce, simply whisk together the soy sauce, vinegar, sugar, and red pepper flakes. Serve along side the warm pancakes and dip to your heart's content.


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.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 370Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 2673mgCarbohydrates: 51gFiber: 6gSugar: 11gProtein: 16g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

6 thoughts on “Breakfast of Champions

  1. I’m 1000% with you on this! Just this morning I ate a Korean Tofu Bowl for Breakfast and like 8am and I’ve been know to frequent the 9am Nachos from time to time! LOL – We are rebels, aren’t we!?

  2. Yes youre right, as an Asian I can attest we do eat noodles for breakfast quite regularly, it is our go to breakfast like what you said about Cereal for Americans. It is as convinient to preprare specially instant ones or the cup noodles, and it gives you that nice warm sensation in the morning specially the ones with soups

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