Craving comfort in a bowl? Make these lightning-fast tomato egg noodles: bursting with flavor, ready in 15 minutes. ❤️
❤️ About this Tomato Egg Noodles Recipe
China’s food scene is popping these days. Tons of fancy stuff everywhere. But sometimes, nothing beats the oldies. This recipe? It’s been passed down through generations, you know, the kind that’s easy on the wallet, good for you, and tastes oh-so-good. Let’s just say, it’s survived through thick and thin.
This egg and tomato noodle dish is my go-to for pure comfort. I can make it in minutes, and it’s like a hug in a bowl.
There are some similarities to your typical Italian tomato pasta, but that touch of savory goodness makes it uniquely Chinese and addicting.
🍜 Ingredients
- Noodles: I prefer using fresh Chinese noodles, but you can also use dried Chinese noodles or your favorite pasta—it all works well.
- Cornstarch: Cornstarch is used to make the sauce thicker, so the flavor sticks to the noodles. If you like a more liquid version, you can leave it out and add more water to the sauce.
- White pepper powder: White pepper powder is commonly used in Chinese cooking because it’s mild and not too strong. If you don’t have it, you can use regular black pepper powder as a substitute.
- Mushroom: Mushrooms give the sauce a little texture, but you can skip them if you want.
- Spring onion: Spring onion is used to garnish and add a bit of flavor. If you don’t have it, you can use chives instead.
👨🍳 Instructions
Step One: Prepare Tomato Sauce
- Heat oil in a non-stick pan over medium heat.
- Stir-fry garlic and mushrooms until fragrant.
- Add tomato and 1 cup of water, season with salt and pepper.
- Cook until the tomato softens.
Step Two: Cook Egg and Thicken Sauce
- Pour in the beaten egg, waiting 10-20 seconds until it solidifies.
- Dissolve cornstarch in two tablespoons of water and stir into the tomato sauce.
Step Three: Prepare Noodles and Final Assembly
- Boil fresh noodles in boiling water for 3-5 minutes.
- Mix the sauce with the noodles.
- Garnish with spring onions and serve.
When your fridge is nearly empty, with just eggs and tomatoes, this foolproof recipe is worth a try.
If you enjoy this Tomato egg noodle recipe, consider giving me a five-star rating. 🤗
Tomato Egg Noodles
Ingredients
- 250 g fresh noodles
- 3-4 tomatos (finely chopped)
- 5 mushroom (sliced (optional))
- 3 clove garlic (sliced)
- 1 egg (whisked)
- 1 teaspoon cornstarch
- 1 cup water
- 1 tablespoon oil
- 1 pinch salt
- 1 teaspoon white pepper powder
- 2 tablespoon chopped spring onion
Instructions
- Prepare Tomato Sauce: Heat oil in a non-stick pan over medium heat.Stir-fry garlic and mushrooms until fragrant.Add tomato and 1 cup of water, season with salt and pepper.Cook until the tomato softens.
- Cook Egg and Thicken Sauce: Pour in the beaten egg, waiting 10-20 seconds until it solidifies.Dissolve cornstarch in two tablespoons of water and stir into the tomato sauce.
- Prepare Noodles and Final Assembly: Boil fresh noodles in boiling water for 3-5 minutes. Mix the sauce with the noodles. Garnish with spring onions and serve.
Recipe Notes:
- Noodles: I prefer using fresh Chinese noodles, but you can also use dried Chinese noodles or your favorite pasta—it all works well.
- Cornstarch: Cornstarch is used to make the sauce thicker, so the flavor sticks to the noodles. If you like a more liquid version, you can leave it out and add more water to the sauce.
- White pepper powder: White pepper powder is commonly used in Chinese cooking because it’s mild and not too strong. If you don’t have it, you can use regular black pepper powder as a substitute.
- Mushroom: Mushrooms give the sauce a little texture, but you can skip them if you want.
- Spring onion: Spring onion is used to garnish and add a bit of flavor. If you don’t have it, you can use chives instead.
Nutrition Information:
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