Chinese Tomato and Egg Noodles

Tomato and egg is a familiar home-style combination in Chinese cooking. This noodle version is a simple adaptation for a quick lunch or dinner.

Prep: 10 minutes · Cook: 15 minutes · Serves: 2

Ingredients

• 180 g wheat noodles
• 3 eggs
• 1 tbsp neutral oil, divided
• 3 ripe tomatoes, cut into wedges
• 2 spring onions, sliced
• 1 tbsp soy sauce
• 1 tsp sugar, optional
• 60 ml water
• White pepper or black pepper, to taste

Method

1. Cook noodles according to package directions, then drain. Reserve a little cooking water.
2. Beat eggs with a pinch of pepper. Heat half the oil in a skillet over medium heat, add eggs and gently scramble until just set. Transfer to a plate.
3. Add remaining oil and tomatoes. Cook for 4–6 minutes, stirring, until softened and juicy.
4. Add soy sauce, optional sugar and water. Simmer for 2 minutes, pressing a few tomato pieces to create a light sauce.
5. Return eggs to the pan, add noodles and toss gently. Loosen with a splash of noodle water if needed. Top with spring onions and serve hot.

Allergen note: Contains egg, soy and usually wheat/gluten. Check noodle and sauce labels; use verified alternatives if required.

Food safety and storage

Cook the eggs until fully set. Refrigerate leftovers within 2 hours in shallow, covered containers. Use refrigerated leftovers within 3–4 days and reheat to 74°C (165°F) throughout before serving. Discard perishable food left at room temperature for more than 2 hours (or 1 hour above 32°C/90°F).