Tomato Egg Noodles

4.6
1
Notes
20 mins cook
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!
Xiengni Zhou

Xiengni Zhou

Tomato Egg Noodles
Serves
2
Dried Wheat Noodles
Tomatoes
Garlic Cloves
Spring Onion
Eggs
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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    Notes
    (1)

    J
    Joanna E.
    25 days ago
    Amazing. I didn’t have any spring onions so just used red onion. I also topped it with some coriander and sesame seeds. Goes great with udon noodles. Will definitely be repeating it, super speedy and very comforting meal

    Xiengni Zhou

    As a passionate home cook and co-founder of Mama Yu's Chilli Oil, Xiengni (@xiensscran) is all about flavour and always cooked from the heart. Sharing three generations of recipes, her approach to food and family and what means is a breath of fresh air.

    Xiengni Zhou
    View Chef profile

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