Matt Xiaxiang
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Main dishesTomato and egg noodles
Posted: 10/12/2024Updated: 10/12/2024
Noodles in a richly seasoned tomato broth with scrambled eggs for this classic Chinese dish.
Ingredients
Servings
- 300 grams Dried wheat noodles
- 3 medium Tomatoes
- 3 large Eggs
- 2 cloves Garlic
- 2 large Spring onions
- 2 tablespoons Tomato ketchup
- 1 tablespoon Light soy sauce
- 1 tablespoon Dark soy sauce
- 2 teaspoons Oyster sauce
- 1 teaspoon White sugar
- 0.5 teaspoon Sesame oil
- 1 teaspoon White pepper
- 1 teaspoon Chicken bouillon
- 1 teaspoon Salt
- 100 millilitres Water
- 2 tablespoons Vegetable oil
Instructions
- Cook the noodles until just before finished (as directed on the package), then drain and set aside.
- Heat 1 tbsp of vegetable oil in a large pan over medium heat. Add the beaten eggs and scramble gently until just set. Remove from the pan and set aside.
- Blanch the tomatoes by boiling them in hot water for a minute, then shock them in an ice bath. Remove the skin and slice in each tomato into six pieces.
- Add the remaining 1 tbsp of oil to the pan. Fry the white parts of the spring onion and garlic on medium heat until fragrant.
- Add the sesame oil and tomatoes, and cook until softened, about 2-3 minutes. Stir in the tomato ketchup, light and dark soy sauce, oyster sauce, sugar, chicken bouillon, and water. Cook for 2-3 minutes, allowing the flavours to combine. Adjust seasoning with salt and white pepper.
- Add the cooked noodles, scrambled eggs and the green parts of the spring onions to the pan. Toss everything together until the noodles are coated in the sauce and heated through. Add a little more water to loosen soup if necessary.
My notes
Cooking tips
- Cooking noodles: Initially, ensure they are cooked just until tender to avoid mushiness when adding back at the end.
- Blanching the tomatoes: This step isn't necessary but is personal preference to remove the skin and have a smoother texture.
- Cooking eggs separately: Scramble the eggs in a separate pan for to retain its texture. Add them back to the dish just before serving.
Alternative ingredients
- Wheat noodles work best, but rice noodles, egg noodles or udon can be used as alternatives.
- This dish can be served with rice instead of noodles. Just reduce the sauce (or use a cornflour slurry) to be slightly thicker and pour alongside a portion of freshly steamed rice.
- Canned tomatoes can be used instead of fresh tomatoes but remember to balance the acidity with a little extra sugar.
- Leafy vegetables such as spinach or pak choi can be added for added nutrition and texture.
Storage instructions
Allow the noodles to cool down before storing to prevent excess moisture from collecting, which can make the noodles soggy. If possible, store the noodle and soup separately.
- Refrigeration: Store in an airtight container in the refrigerator for up to 2-3 days.
- Freezing: Store in a freezer-safe containers or heavy-duty freezer bag. Label with the date and freeze for 1-2 months. Freezing is not recommended as the noodles and eggs will become a very mushy texture upon re-heating.
Re-heating instructions
- Microwave: Using the microwave can be used to quickly re-heat the sauce. Re-heat until piping hot throughout. This will not give the best texture.
- Stove: Heat over medium heat, stirring occasionally, until the sauce is hot throughout. Add a tablespoon or two of water to loosen the curry sauce.
Nutrition and dietary facts
Vegetarian, Dairy-free
(Per serving) Calories: 519kcal (23%), Protein: 19.2g (32%), Fat: 26.1g (33%), Saturated fat: 5g (33%), Carbohydrates: 51.5g (19%), Sugars: 10.5g (42%), Fibre: 4.3g (14%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.