This homestyle dish is a staple in any Chinese household. I grew up eating it quite often when Mum was in a rush. It's like a warm hug in a bowl, packed with flavour and simplicity. This dish is typically served with rice, but I actually prefer it with noodles!
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Serves
2
Dried Wheat Noodle
Tomato
Garlic Clove
Spring Onion
Egg
Chilli Oil
Vegetable Oil
Salt
Ground White Pepper
FOR THE SAUCE
Tomato Ketchup
Sriracha
Light Soy Sauce
Sesame Oil
Sugar
Cornstarch
Water
Vegetable Stock
Serves
2
Dried Wheat Noodle
Tomato
Garlic Clove
Spring Onion
Egg
Chilli Oil
Vegetable Oil
Salt
Ground White Pepper
FOR THE SAUCE
Tomato Ketchup
Sriracha
Light Soy Sauce
Sesame Oil
Sugar
Cornstarch
Water
Vegetable Stock
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Step 1.
Set a pot of water over a medium-high heat and bring to the boil. Add the noodles and cook following pack instructions. Drain and rinse with cold water to prevent them from sticking.
Step 2.
Meanwhile, chop the tomatoes into 3cm pieces. Mince the garlic and slice the spring onion, separating the whites and greens.
Step 3.
Whisk the eggs in a bowl and season with salt and white pepper.
Step 4.
Add half of the vegetable oil to a pan or wok set over a medium heat. Once hot, add the eggs. Stir until lightly scrambled, then push the cooked eggs to the side of the pan. Add the rest of the vegetable oil, the tomatoes, garlic and spring onion whites. Fry for a few mins until the tomatoes are softened.
Step 5.
Combine all the sauce ingredients in a small bowl. Add to the pan with the eggs and tomatoes, turn the heat to low-medium and fry for a few mins. Add the spring onion greens and mix well.
Step 6.
Serve the stir-fried tomato and eggs on top of the noodles, with a drizzle of chilli oil on top.
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