Tomato and Egg Noodles

Tomato and Egg Noodles

By Chef Cannon

Cuisine: Chinese

Dried noodles is what defines Tomato and Egg Noodles, a home staple dish.

Difficulty

2 / 5

★★☆☆☆

Easy
Estimated Calories

654 kcal

Ingredients

  • Dried noodles (fresh noodles also work)
  • One tomato
  • Salt
  • Eggs
  • Scallions
  • Soy sauce, oyster sauce or chicken bouillon powder
  • White sugar (balances the tomato's acidity; not needed if the tomato isn't sour)
  • Green pepper (not the long thin chili kind)
  • Sesame oil

Steps

Prepping the ingredients

  1. Prepping is important: whatever you cook, prepare in advance and you won't panic during cooking, and cooking becomes a pleasant process. This... might be why restaurant kitchens have a dedicated prep station
  2. Wash the scallions and chop them
  3. Cut the tomato into chunks; if you're not sure how, look it up online first~
  4. Cut the green pepper into diamond-shaped pieces
  5. Crack the raw eggs into a small bowl and beat; if the eggs smell a bit fishy, add 2 g of white vinegar

Cooking the eggs

  1. Heat the pan and add 15~20 g of cooking oil; tender scrambled eggs need a bit more oil, and some will be left for frying the tomato later
  2. When the oil is about 70% hot (you can feel the heat with your palm about 10 cm above), pour in the egg and quickly break it up
  3. When the egg has set and no liquid remains, transfer it to a small bowl, leaving some oil in the pan
  4. No photo of the eggs, so imagine one from the internet

Making the tomato-egg topping

  1. With the oil left in the pan, first fry the scallion whites and minced garlic until fragrant
  2. Add the tomato chunks and green pepper and fry until the tomato releases a little juice
  3. Now quickly add 5 g of soy sauce and 2 g of white sugar
  4. Stir-fry for a dozen seconds, then add a bowl of water (just enough to almost cover the tomato)
  5. When it boils, add the cooked eggs and 5 g of oyster sauce or 2 g of chicken bouillon powder for umami
  6. Reduce over medium-low heat, stirring to prevent sticking; once reduced, add some chopped scallion (the remaining green parts) and sesame oil (optional). The topping is done

Finally, cook the noodles

  1. No need to wash the pan; just add 500 ml of water
  2. When it boils, add the dried noodles; once they soften, add 100 ml of water
  3. When it boils again and the noodles float, add another 100 ml of water
  4. When it boils, check whether the edges of the noodles look translucent; if so, they're cooked
  5. Scoop the noodles into the bowl with the topping and mix~

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Notes

Tomato and egg noodles are a quick home-style noodle dish: sweet, sour, savory and fresh, with a rich sauce and chewy noodles, an everyday staple with a northern Chinese touch. Eggs provide quality protein and tomatoes are rich in lycopene and vitamins; combined with a carb staple, it's a balanced meal. The steps are simple and clear and beginner-friendly, taking only about 20 minutes from prep to finish.

Estimated difficulty: ★★
Estimated calories: 654 kcal
Group: tomato and egg noodles

Calculation:
Before each preparation, decide how many servings you plan to make. The amounts below are just enough for 1 person

Total:

  • Dried noodles 1 bundle (according to appetite) 50-100g
  • Tomato 1, about 200g.
  • Eggs 1~2
  • Salt 5g
  • Oyster sauce 5g or chicken bouillon powder 3g
  • White sugar 2g
  • Soy sauce 5-8g
  • Cooking oil 20g
  • Sesame oil 5g
  • Adding 2 g of black pepper to the beaten egg makes it tastier
  • Adding 2 g of white pepper while simmering the topping boosts the spicy aroma
  • You can cook the noodles in one go, but adding water several times keeps them chewy and not sticky; the trick is to add cold water each time it boils, repeating two or three times

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Cuisine: Chinese