← Nouns Cooking · Chinese

Ingredients

• 200 g dried wheat noodles
• 4 Eggs, beaten with a pinch of salt
• 2 tbsp neutral oil
• 2 cloves Garlic, chopped
• 2 Spring onion, sliced, whites and greens apart
• 4 ripe tomatoes, cut into wedges
• 1 tbsp Ketchup (optional)
• 1 tbsp light soy sauce
• 2 tsp Sugar
• ½ tsp salt, or to taste
• 600 ml vegetable stock or water
• 1 pinch White pepper

Method

1. Heat 1 tbsp of the oil in a wok or saucepan over medium-high heat. Pour in the eggs and stir gently for about 1 minute, until just set in large, soft curds. Tip them onto a plate.
2. Add the remaining oil, the garlic and spring onion whites and stir for 30 seconds. Add the tomatoes and cook for 4–5 min, pressing them with the spatula, until they collapse into a chunky sauce.
3. Stir in the ketchup, soy sauce, sugar and salt, then pour in the stock and bring to the boil. Simmer for 3 min.
4. Meanwhile, cook the noodles in a separate pan of boiling water according to the packet, then drain and divide between two bowls.
5. Return the eggs to the tomato broth for 30 seconds, season with white pepper, then ladle over the noodles and finish with the spring onion greens.

Tips

• Contains egg and wheat. Very ripe tomatoes give the best colour; a tin of chopped tomatoes works in winter.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook Noob Cook Tiffy Cooks