Tomato Egg Noodles
A recipe for Tomato Egg Noodles from the cookbook, Noods! Thick, tender noodles are topped with lightly scrambled eggs and tomatoes.
Servings 1 Serving
Ingredients
- 150 grams (5 1/2 ounces) fresh Shanghai Lamian noodles or other thick wheat noodles
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 3 eggs beaten with a pinch of salt
- 1 garlic clove finely chopped
- 1 tomato diced
- 1/2 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- Ground white pepper to taste
- 1 teaspoon chicken bouillon
- 125 milliliters (1/2 cup) water
- 1 spring (green) onion green part only, finely sliced
Instructions
- Bring a saucepan of water to a rolling boil over high heat.
- Cook the noodles for 2 minutes, drain and transfer to a serving bowl.
- Drizzle with the sesame oil, stir well and set aside.
- Heat 1 tablespoon of the vegetable oil in a non-stick frying pan over high heat until smoking hot.
- Pour the beaten eggs into the pan, stir with a spatula and as the egg cooks, separate it into big chunks. Cook for another minute, then transfer to a plate and set aside.
- In the same pan, heat the remaining oil over medium-high heat.
- Add the garlic and stir-fry for 15 seconds, then add tomato and stir-fry until it softens, about a minute.
- Add the light and dark soy sauces, white pepper and chicken bouillon, stir-frying for 10 seconds to mix well.
- Add the egg and water, stir occasionally and let simmer until the sauce thickens, about 2 minutes.
- Pour the tomato egg sauce over the noodles and garnish with spring onion to serve.