Photograph of the finished Tomato egg noodles

China · Mì nước trứng cà chua

Tomato egg noodles

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh noodles Fresh noodles 1.3 lb
  • Photograph of Tomato Tomato 12
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Soy sauce Soy sauce 3 ¼ tbsp
  • Photograph of Sesame oil Sesame oil 2 ⅛ tbsp
  • Photograph of Oil Oil ½ cup
  • Photograph of Ginger Ginger 0.8 oz

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.

Start cooking