Can I use canned tomatoes?
Fresh tomatoes are highly recommended for their texture and flavor, but canned diced tomatoes (drained) can be used in a pinch.
LUNCH
Chinese Stir-fried Tomato and Egg Noodles
This comforting Chinese Stir-fried Tomato and Egg Noodles recipe brings together the sweet tang of tomatoes with fluffy scrambled eggs and chewy noodles. It's a quick and satisfying meal perfect for a busy lunch.
HOW TO MAKE IT
Let's cook.
01
Cook the egg noodles according to package directions until al dente. Drain well and set aside.
02
In a small bowl, whisk 2 large eggs with 1/4 teaspoon of salt. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the egg mixture and scramble until just set but still soft, about 1-2 minutes. Remove the scrambled eggs from the skillet and set aside.
03
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the tomato wedges and minced garlic, stir-fry for 2-3 minutes until the tomatoes begin to soften.
04
Stir in the light soy sauce, sugar, and chicken broth. Bring to a simmer and cook for 1 minute.
05
Add the cooked noodles and scrambled eggs back into the skillet. Toss everything together gently for 1-2 minutes, ensuring the noodles are well coated with the sauce and heated through.
06
Serve immediately, garnished with chopped green onions.
About This Recipe
This comforting Chinese Stir-fried Tomato and Egg Noodles recipe brings together the sweet tang of tomatoes with fluffy scrambled eggs and chewy noodles. It's a quick and satisfying meal perfect for a busy lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a dash of sesame oil at the very end. Adjust the amount of sugar and soy sauce to your preference, tasting as you go. Don't overcook the noodles; they will continue to cook slightly when stir-fried.
Easy Substitutions
You can use spaghetti or ramen noodles if egg noodles are unavailable. Feel free to add other vegetables like bell peppers or spinach for more nutrition. For a vegetarian option, use vegetable broth instead of chicken broth.
Storage & Reheating
Store any leftover noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop with a splash of water or broth to prevent drying out.
Serving Suggestions
Serve this dish as a light lunch or a quick dinner. It pairs well with a simple cucumber salad or a side of steamed bok choy. A sprinkle of white pepper can also enhance the flavor.
Common Mistakes
Overcooking the noodles: This will result in a mushy texture. Cook them al dente as they will cook further in the stir-fry. Overcooking the eggs: Scrambled eggs should be soft and fluffy, not rubbery. Not heating the wok enough: A hot wok is essential for stir-frying to prevent ingredients from steaming. Overcrowding the pan: Cook in batches if your skillet is too small to ensure proper stir-frying.
Frequently Asked Questions
What kind of egg noodles should I use?
Fresh egg noodles are ideal, but dried egg noodles or even ramen noodles (without the seasoning packet) work well.
Can I make this spicier?
Yes, add a pinch of red pepper flakes or a dash of chili oil with the garlic for a spicy kick.
MORE TO KNOW
The key to this dish is achieving a good balance between the sweet and savory elements. The tomatoes should be cooked just enough to release their juices and create a light sauce, but not so much that they turn mushy. Scrambling the eggs separately ensures they remain fluffy and distinct in the final dish. Using a hot wok or large skillet is crucial for a proper stir-fry, allowing ingredients to cook quickly and evenly without steaming.
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