Tomato egg noodles

Method

1. 1 Score the tomato skin, then pour boiling water over it for 30 seconds and peel it off. The tomato skin will curl up in the broth, making it difficult to eat.
2. 2 Beat the eggs and fry them in hot oil until coarsely crumbled for 40 seconds, then set aside.
3. 3 Sauté the tomatoes with ginger for 6 minutes until they dissolve into a red sauce and release their oil.
4. 4 Pour in 500 ml of hot water, add soy sauce, and simmer for 5 minutes to make the broth flavorful.
5. 5 Boil the noodles separately, then place them in a bowl, pour in the tomato sauce, arrange the eggs on top, and drizzle with sesame oil.

With an appliance

• Microwave 23 min

  Replace step 1: score the tomato skins and rotate in a steamer-freezer at 900 W for 60 seconds, then soak in cold water and peel; keep step 3 as is, sauté the tomatoes for 6 minutes to release the oil.