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5.0 from 9 votes

Tomato Egg Noodles

A recipe for Tomato Egg Noodles from the cookbook, Noods! Thick, tender noodles are topped with lightly scrambled eggs and tomatoes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 1 Serving
Course: Main Course
Cuisine: International

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

    Cup of Yum
  1. Bring a saucepan of water to a rolling boil over high heat.
  2. Cook the noodles for 2 minutes, drain and transfer to a serving bowl.
  3. Drizzle with the sesame oil, stir well and set aside.
  4. Heat 1 tablespoon of the vegetable oil in a non-stick frying pan over high heat until smoking hot.
  5. 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.
  6. In the same pan, heat the remaining oil over medium-high heat.
  7. Add the garlic and stir-fry for 15 seconds, then add tomato and stir-fry until it softens, about a minute.
  8. Add the light and dark soy sauces, white pepper and chicken bouillon, stir-frying for 10 seconds to mix well.
  9. Add the egg and water, stir occasionally and let simmer until the sauce thickens, about 2 minutes.
  10. Pour the tomato egg sauce over the noodles and garnish with spring onion to serve.