chinese · weeknight · noodles
Chinese Tomato & Egg Noodles
# Classic Chinese home-cooking comfort dish — soft scrambled egg in a # sweet-savory tomato sauce, spooned over noodles. # A pinch of sugar tames the tomato acidity; ketchup is a legit shortcut if # the tomatoes are pale and out of season. # Works over rice too if no noodles around. # # 2026-06-20 — Cooked this (with noodles) alongside the spaghetti & meatballs # plan. Easy weeknight win.
Time
25 min
Serves
2
Effort
Low
Ingredients
- 3–4 ripe tomatoes, cut into wedges (or chunks)
- 3–4 eggs, beaten with a pinch of salt
- 2 portions fresh wheat noodles (or dried — a couple good handfuls)
- 1–2 scallions, whites and greens separated, sliced
- A small knob of ginger, minced — optional
- A pinch of sugar (to balance the tomatoes)
- Soy sauce, to taste
- Salt and white pepper
- Neutral oil; a drizzle of sesame oil to finish — optional
Method
- Bring a pot of water to a boil for the noodles; cook them per the package while you make the sauce, then drain and divide into bowls.
- Heat a good glug of oil in a wok or skillet over medium-high. Pour in the beaten eggs, let them puff and set for a few seconds, then scramble into soft large curds — pull them just shy of done and set aside.
- Add a little more oil. Toss in the scallion whites (and ginger, if using), then the tomatoes. Cook, pressing on them, until they slump and release their juices into a loose sauce, ~4–6 minutes. Season with the sugar, a splash of soy, salt, and white pepper.
- Fold the eggs back in to just warm through — don’t overcook them. Loosen with a splash of water if it’s too thick.
- Spoon the tomato and egg over the noodles. Finish with scallion greens and a drizzle of sesame oil if you like.