Tomato and Egg Noodles 西红柿鸡蛋拌面

| By: Ruize Niu|

As known by everyone in China, scrambled eggs with tomatoes is the most well-known dish made in Chinese families. We can see this dish in almost every family’s repertoire. Although non-soup noodles are not so popular in southern China, many still enjoy soybean paste noodles. There are various kinds of dry noodles around China, and Ban Mian, which is “拌面”in Chinese, is a special one.

Ingredients

Yield: 1.5 servings

Cooking time: 30 minutes

• 2.5 teaspoonfuls of salt

• 1.5 teaspoonfuls of sugar

• Soy sauce

• Water

• Peanut oil

• 150 grams of noodles

• 1 tomato

• 2 eggs

• 1-2 slices of garlic

Cooking Instructions

1. Boil the water in the pot with the largest flame, and when it is boiling, lower the flame, add 1 teaspoonful of salt and a little oil. Then put the noodles in and leave them there. When it’s ready, take the noodles out and put them aside.

2. Cut the tomatoes into small slices and triturate the garlic. Crack the eggs in a bowl, whisk them, and add some salt into the whisked eggs.

3. Turn on the flame, then add some oil into the wok. After the oil is heated, pour the whisked eggs into the wok and split it. When the eggs are solid, remove them and add the garlic.

4. Put the tomatoes into the wok. When the tomato sauce comes out, add the sugar and a little salt. Then put in the eggs and add a little soy sauce. Continue cooking for a while.

5. Finally, before turning off the flame, put the noodles into the wok and stir them with the tomatoes and eggs.

Notes

• Enjoy the noodles with Lao Gan Ma spicy chili sauce!