Tomato Egg Noodles (西红柿鸡蛋面)

To clar­i­fy, this is my inter­pre­ta­tion of toma­to egg noo­dles — a more authen­tic ver­sion, I’ve heard, can be made with just the three ingre­di­ents com­pris­ing the name of the dish. Nonethe­less, this spin-off is tasty in its own right, and remark­ably easy to make!

I stum­bled upon it one night in law school when I was short on gro­ceries and unable to go out and pur­chase more, due to a shel­ter-in-place order; and so, when din­ner time rolled around, I had to get a lit­tle cre­ative (hence the canned toma­toes! — I was almost com­plete­ly out of per­ish­able food, at the time).

You can vary your cook time based on your pref­er­ences — I, for exam­ple, like the toma­to sauce to be a lit­tle thick­er, so I tend to sim­mer it longer or at a slight­ly high­er heat until it reduces. No mat­ter what you pre­fer, this is a quick, sim­ple recipe that will do in a pinch.