Written for one request, published for everyone
Tomato and Egg Noodles
Soft scrambled eggs folded through garlicky tomatoes and tossed with egg noodles.
- Total
- 15 min
- Hands on
- 14 min
- Serves
- 1
- Method
- hob
- Cuisine
- Chinese
Per serving · estimated
- Energy
- 715 kcal
- Protein
- 31 g
- Fat
- 30 g
- Carbs
- 80 g
Method
Step 1 of 10
Bring a saucepan of water to the boil for the noodles.
Step 2 of 10
Dice the tomatoes, slice the spring onions and mince the garlic.
tomatoes
spring onions
garlic
Step 3 of 10
Beat the eggs with a pinch of salt.
eggs
salt
Step 4 of 10
Cook the noodles in the boiling water for 4 minutes, then drain.
dried egg noodles
Step 5 of 10
Heat the vegetable oil in a frying pan over medium-high heat.
vegetable oil
Step 6 of 10
Pour in the eggs and push them into soft folds, then lift them out onto a plate once set to 71 °C.
- eggs
Step 7 of 10
Add the garlic and spring onion whites to the pan and fry until fragrant.
- garlic
- spring onions
What ‘ready’ looks like Step 8 of 10
Add the tomatoes, soy sauce and sugar and cook until saucy.
- tomatoes
soy sauce
sugar
What ‘ready’ looks like Step 9 of 10
Return the eggs, add the noodles and sesame oil and toss to coat.
- eggs
- dried egg noodles
sesame oil
Step 10 of 10
Scatter over the spring onion greens and serve.
- spring onions
This page is the answer, unchanged
Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.