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!
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.
Ingredients
Method
- Heat oil over medium heat. Add minced garlic to the oil and cook until fragrant. Pour in sesame oil and Shaoxing wine, and stir together.
- Pour the diced tomatoes into the mixture and cook over medium-high heat for about 5 minutes, stirring occasionally until the sauce thickens slightly.
- Add the beaten egg, about a third at a time, waiting roughly ten seconds between pours for the egg to solidify slightly.
- Mix the sauce with the noodles and serve warm.
Derrick
April 26, 2021 at 2:42 pmMy favorite noodles, thanks!
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