Tomato Noodles with Fried Egg (西红柿打卤面)
This recipe comes from a friend in Sichuan, China, and sounds delicious. The noodles are not made from tomatoes, tomatoes, eggs and garlic are cooked together and mixed with noodles of your choice. On my to make and taste list.
Ingredients
- 3 medium tomatoes, diced, juicy tomatoes are preferred
- 3 eggs, whisked
- 3 cloves garlic, smashed and minced
- 2 spring onions, sliced, white and green parts separated
- 2 teaspoons salt, or to taste
- 2 teaspoons sesame oil
- 1 tablespoon vegetable oil
- 200 grams dried noodles, your choice, (7 oz)
- tomato ketchup, if needed in Step 2
Instructions
- Heat the oil in a wok or non stick pan on medium heat, when hot, add the white part of the spring onions and garlic, stir fry until fragrant, just a minute or two.
- Add the tomatoes and cook, stirring often, until mixture is mostly juice. If your tomatoes were not juicy enough, add a tablespoon of tomato ketchup and stir that in.
- Increase the heat to medium high, drizzle in about 1/3 of the whisked eggs into the tomato sauce, wait about 10-20 seconds for the egg to firm up, give the sauce a quick stir and drizzle another 1/3 of the egg into the sauce, wait again, quick stir, then drizzle in the last 1/3 of egg, wait, quick stir. Remove from heat and set aside.
- Cook the noodles in a saucepan of boiling water until tender, time will depend on the noodles you are using.
- Drain the noodles, then mix the sauce into the noodles.
- Divide between two bowls and garnish with the sliced green part of the spring onion. Enjoy.
Notes
Low cost per serving.
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