Some sort of quick, Malaysian-style noodle is one of my favourite things to cook for breakfast. They're easy to cook and very filling, and lots of fun, too. They're also handy for using up leftovers, like masses of leftover rice noodles, or half a block of tofu.
Featured here is some maggi mee for me, and some beehoon mee goreng for D. I threw in whatever I had around - the maggi mee features tomato, beanshoots, spinach and capsicum; the beehoon features capsicum, carrot beanshoots and lots of tofu. Breakfast of champions.