Tomato Egg Noodles
Silky scrambled eggs and tomato sauce tossed with noodles.
Preparation: 15 min · Cooking: 30 min · Total: 45 min · 4 servings
Ingredients
- 300 g dry wheat noodles
- 500 g ripe tomatoes
- 4 pc eggs
- 2 pc spring onions
- 2 tbsp light soy sauce
- 2 tbsp neutral cooking oil
- 150 ml drinking water — For the sauce; use additional water to boil the noodles according to the packet.
Instructions
Prepare the tomatoes, onions, and eggs
Wash the tomatoes and spring onions. Cut the tomatoes into 2 cm pieces and thinly slice the onions, keeping white and green parts separate. Beat the eggs in a bowl until the whites and yolks are combined. Wash your hands after handling raw eggs.
Cook the eggs in soft folds
Heat 1 tablespoon of the oil in a frying pan over medium heat until shimmering but not smoking. Pour in the beaten eggs and start the 2-minute timer.
Cook the eggs in soft folds: 120 seconds
Fold the eggs until set
Gently push the eggs from the edges toward the center for about 2–3 minutes, until softly folded but fully set with no liquid egg remaining. Use the timer to check, not to stop cooking early.
The egg folds are softly set, with no liquid egg remaining.
Transfer the cooked eggs
Transfer to a clean plate; do not use the unwashed raw-egg bowl.
Prepare the pan for tomatoes
Keep the same pan over medium heat for the tomato base. If egg has stuck to the pan, loosen the residue with a heatproof utensil before adding the remaining oil in the next step.
Soften the tomatoes
Add the remaining 1 tablespoon oil to the pan with the white parts of the spring onions. Stir for 30 seconds, then add the tomatoes. Cook over medium heat for 5–7 minutes, pressing some pieces with the spoon, until juicy and partly broken down.
Soften the tomatoes: 300 seconds
Make a light tomato sauce
Stir in light soy sauce (2 tbsp) and drinking water (150 ml). Simmer gently for 3–5 minutes, until the tomatoes form a loose sauce. Take the sauce off the heat and cover while you cook the noodles.
Make a light tomato sauce: 180 seconds
Cook and drain the noodles
Bring a separate saucepan of drinking water to a boil, using the amount recommended on the noodle packet. Add dry wheat noodles (300 g) and stir to separate. Cook for the packet time, tasting near the end, then drain carefully. The noodles should be tender, not mushy.
Return the eggs and coat the noodles
Return the cooked eggs to the tomato sauce and gently break into bite-size pieces. Add the drained noodles and toss over low heat for 1–2 minutes until evenly coated and hot throughout. Fold in the green spring-onion parts.
The eggs are set with no liquid egg remaining; if checked with a thermometer, the centre reaches at least 74°C/165°F.
Serve while the noodles are springy
Divide between four bowls and serve immediately. Do not leave the noodles simmering after they are ready, as they will soften further. Refrigerate leftovers in shallow covered containers within 2 hours, or within 1 hour above 32°C.
Tips
- This timer is a reminder to check the food or perform the next action. Use the stated texture, temperature, and other cues; time alone does not prove doneness.
- Contains wheat, egg, and soy; check the noodle and soy-sauce labels for other allergens.
Common mistakes
- Overcooking the eggs makes them rubbery.
- Skipping the final taste check can leave the balance flat.
Substitutions
- Use rice noodles for a different texture; check the soy-sauce label if avoiding wheat.
Storage
Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours, or within 1 hour above 32°C. Use within 3 days.
Reheating
Reheat a portion with a spoonful of water, stirring until it reaches 74°C throughout; serve immediately.
About this recipe
Tomato and egg is a home-style Chinese comfort pairing that adapts easily to noodles or rice.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.