15-Minute Tomato Egg Noodles
Beloved Chinese comfort food featuring silky scrambled eggs and ripe, juicy stir-fried tomatoes served over a bowl of warm fresh wheat noodles.
Ingredients
- • 8 oz. (225 g) wheat noodles (, dried (or udon noodles))
- • 1 and 1/2 tablespoons peanut oil ((or vegetable oil))
- • 4 eggs (, beaten)
- • 2 spring onions (, chopped)
- • 3 cloves garlic (, chopped (yields about 1 tablespoon))
- • 2 cans (28 oz. / 800 g in total) tomatoes (, diced (or 4 ripe tomatoes, or a mix of both))
- • 1 teaspoon soy sauce
- • 1 teaspoon salt ((or to taste))
- • 1 tablespoon sugar
- • Homemade nutty sauce (to serve with (Optional))
Preparation Steps
Bring a large pot of water to a boil over high heat. Cook the noodles according to the instructions on the package. Once done, run under tap water to cool. Drain and set aside.
Heat 1 tablespoon of oil in a medium-sized non-stick pan over medium-high heat until hot. Add the eggs and let them sit without touching until the bottom side is done, but the top is still raw, about 30 seconds. Stir with a spatula, chopping the egg into bite-sized pieces, until the eggs are just cooked. Transfer the eggs to a plate and set aside.
Add the remaining 1/2 tablespoon oil, spring onions, and garlic to the pan. Stir a few times to release the fragrance. Add the tomatoes and/or canned tomato. Stir and cook until the tomatoes turn tender, about 2 minutes. Add the soy sauce and stir to mix well.
Add the cooked eggs, salt, and sugar. Stir everything together to mix well. Taste the sauce. Adjust the seasoning by adding more salt and/or sugar, if needed. Transfer everything to a big plate.
To serve, divide the noodles among the serving bowls. Add a few spoonfuls of the tomato egg sauce. Mix well and enjoy! To spice up the noodles, you can use the nutty sauce from this recipe. The flavours go very well together.