China · Home-style
Noodles with Tomato and Egg
Hand-pulled wheat noodles topped with a tomato and egg sauce, brightened with a little sugar and soy.
This is the standard bowl of northern Chinese home cooking: noodles, a good tomato and egg sauce, and nothing complicated. Adding a little sugar to tomatoes is the move that ties the dish together, since it rounds the acidity without making it sweet. The sauce is built separately from the noodles so that every strand tastes of tomato rather than of starch.
Ingredients
- dried wheat noodlesExact
- tomatoes1 pieces
- eggs2 pieces
- salt5 g
- oyster sauce5 g
- sugar2 g
- soy sauce8 g
- amount of cooking oil20 g
- sesame oil5 g
Directions
- 1
Wash the scallions and chop them into rings.
- 2
Cut the tomatoes into chunks; if you are unsure how, look up a demonstration first.
- 3
Cut the green pepper into diamond shapes.
- 4
Crack an egg into a small bowl and beat it; if it smells strongly, add two grams of white vinegar to take the edge off.
- 5
Once it boils, add the cooked egg along with five grams of oyster sauce or two grams of chicken bouillon powder for savoriness.
- 6
Reduce over medium-low heat, stirring so it does not catch, and when it thickens add a little of the remaining scallion green and the sesame oil if you like. The sauce is done.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.