Tomato Egg Noodles

A quick and easy Chinese tomato egg noodles that are tossed in tomato sauce and finished with chopped spring onion. Prep 15 minutes.

5 from 3 votes

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Course: Main Course

Cuisine: Chinese

Diet: Low Calorie, Low Fat, Vegetarian

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 698kcal

Author: Lei

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.

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.