Jubilee

/ jo͞obəˈläläl . mē / noun: Jubilee's cyberspace persona

Recipes March 15, 2021

Tomato Egg Noodles (西红柿鸡蛋面)

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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.

Tomato Egg Noodles (西红柿鸡蛋面)

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Prep Time 5 min­utes
Cook Time 20 min­utes
Course: Main Course
Cui­sine: Chi­nese
Ingredients Method

Ingredients
  

  • 1 clove Gar­lic, minced
  • 1 tsp Veg­etable Oil
  • 1 tsp Sesame Oil
  • 1 tsp Shaox­ing Wine
  • 1 can Diced Toma­toes (14.5 oz; 411 grams)
  • 1 Large Egg, beaten
  • 0.5 lb Noo­dles (225 grams)

Method
 

  1. 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.
  2. Pour the diced toma­toes into the mix­ture and cook over medi­um-high heat for about 5 min­utes, stir­ring occa­sion­al­ly until the sauce thick­ens slightly. 
  3. Add the beat­en egg, about a third at a time, wait­ing rough­ly ten sec­onds between pours for the egg to solid­i­fy slightly.
  4. Mix the sauce with the noo­dles and serve warm.

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10 Comments

  1. Derrick

    April 26, 2021 at 2:42 pm
    Reply

    5 stars
    My favorite noo­dles, thanks!

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    September 11, 2025 at 8:57 pm
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