Tomato Egg Noodles (番茄鸡蛋面)

番茄鸡蛋面

Tomato Egg Noodles (番茄鸡蛋面) — silky eggs and noodles in a sweet-tangy fresh tomato broth. Cozy Chinese home-style comfort, ready in 25 minutes.

Ingredients

• wheat noodles (or ramen)
• ripe tomatoes, peeled and diced
• eggs, beaten
• neutral oil
• light soy sauce
• sugar
• water
• scallion, chopped (garnish)

Instructions

1. Score an X on the bottom of each tomato and blanch in boiling water for 30 seconds. Transfer to ice water, then peel off the skin. Dice the tomatoes.
2. Cook noodles in salted boiling water according to package directions. Reserve 1/2 cup noodle water, then drain. (Noodles are tender but still firm (al dente))
3. Heat oil in a wok over medium-high. Pour in beaten eggs and scramble until just set but still soft. Remove and set aside.
4. In the same wok, add diced tomatoes. Cook 3-4 minutes, pressing against the wok to break them down into a sauce.
5. Add noodle water, soy sauce, and sugar. Bring to a boil, then add noodles and scrambled eggs. Toss to coat.
6. Garnish with scallions. Serve immediately in deep bowls.