recipes | STIR-FRIED TOMATO EGG NOODLES | 番茄鸡蛋面

Stir-Fried Tomato Egg Noodles | 番茄鸡蛋面

Prep Time: 10 min | Cook Time: 10 min | Total Time: 20 min
Recipe adapted from: Red House Spice
Cuisine: Chinese
Serves: 4 (maybe 6 if portions are small)

Keeping it simple.

For the second Strands of Bliss recipe, I wanted to continue to keep it simple. (In case these are too easy or you already know how to make them, rest assure, we’ll work our way up to the more complex dishes later on.) Stir-fried tomato egg with noodles is an easy, fast dish you can easily make for a week night dinner or lunch. A simple veggie dish on the side will make for a great meal! Stir-fried tomatoes and eggs is a dish commonly found at any Chinese restaurant. Usually it’s served alone or topped on rice, but over noodles is also a thing. It has a nice sweetness and simple flavors that will make you crave it time and time again.

A lot of recipes call for ketchup which I refuse to use. I’m not big on condiments as it has too much sugar and artificial flavors. So, I found some recipes which use sugar instead and have minimal ingredients making it easy and fast.

Here’s what you need:

4 tablespoons of oil
4 eggs
3 tomatoes
1 – 2 tablespoons of sugar (depending on how sweet you like it)
2 cloves of garlic
1 pack of scallions
Dash of salt
400 grams of noodles (typically Chinese style wheat noodle)

Chop up the scallions (green and white parts). Divide chopped scallions into two parts (half will be used for cooking and other half for garnish). Mince 2 cloves of garlic and set aside.

Crack eggs into a bowl and whisk. The egg to tomato ratio will usually be one more egg than tomato (4 eggs : 3 tomatoes). Cut the tomatoes into bite size wedges. You don’t want it too small or you’ll lose the juice while cutting them.

Heat up 2 tablespoons of oil on medium – high heat. You can use any type of oil (sesame, vegetable, etc). Pour the whisked eggs into the pan and scramble just until there’s no liquid. Be careful not to overcook because no one wants dry eggs! Once cooked, remove eggs from pan and set aside.

Clean up the pan so there’s no egg residue and heat up another 2 tablespoons of oil on medium – high heat. Fry ½ of the scallions and minced garlic for about 10 seconds and then add the tomatoes.

Stir the tomatoes with the scallions and garlic for about 1 minute. Then add and stir in the sugar and a bit of salt. Cover the pan and let the tomatoes stew with the sugar for about 2 minutes. The juices from the tomatoes should be released resulting in a more liquid tomato sauce.

Add the scrambled eggs back in the pan and break apart with the tomatoes and juice. Stir together for about 30 seconds (you don’t want to over cook and lose the moisture from the tomatoes). Then garnish with the other ½ of uncooked scallions.

Bring a pot of water to a boil. This can also be done while cooking the tomatoes and eggs. Gently drop in your noodles and cook according to the instructions. I use fresh noodles which cook in about 2 – 3 minutes. I prefer a thicker, wider noodle for this dish…I feel like the sweet soft flavors just taste better with noodles that have a chewy bite. Drain the cooked noodles and portion out into bowls.

Add a generous portion of the tomato egg mixture on top of the noodles. Toss everything together and for an extra kick of flavor, add your favorite chilli sauce. There you go, dinner is served.

Have a (relatively easy) noodle dish you’d like me to try out? Message below in the comments!

Prep Time: 10 min | Cook Time: 10 min | Total Time: 20 min
Recipe adapted from: Red House Spice
Cuisine: Chinese
Serves: 4 (maybe 6 if portions are small)

INGREDIENTS:

4 tablespoons of oil
4 eggs
3 tomatoes
1 – 2 tablespoons of sugar (depending on how sweet you like it)
2 cloves of garlic
1 pack of scallions
Dash of salt
400 grams of noodles (typically Chinese style wheat noodle)

INSTRUCTIONS:

Chop up scallions and divide in half. ( ½ to be cooked, ½ to garnish). Mince 2 cloves of garlic.
Crack eggs and whisk into a bowl.
Cut tomatoes into wedges.
Heat up 2 tablespoons of oil on medium – high heat. Pour whisked eggs into pan and scramble just until there’s no liquid (careful not to overcook!). Remove eggs from pan and set aside.
Clean pan and head up another 2 tablespoons of oil on medium – high heat. Fry ½ of scallions and minced garlic for about 10 seconds then add the tomatoes.
Stir tomatoes and add the sugar, then cover pan and let cook for about 2 minutes.
Add in eggs and break apart so it’s mixed in with the tomatoes and juice. You don’t want to lose any moisture from the juicy tomatoes and eggs. Cook for about 30 seconds and garnish with other 1 / 2 of scallions.
Bring a large pot of water to a boil. Cook noodles according to instructions (fresh noodles should take about 3-5 min). Once cooked, drain noodles and portion out into separate bowls or plates.
Spoon tomato egg mixture over noodles. Toss everything and enjoy!