Chinese Tomato and Egg Noodles

Chinese tomato and egg noodles served in a bowl
Chinese tomato and egg noodles served in a bowl

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

Instructions

  1. Cook the noodles according to the package directions, drain, and reserve a little cooking water.
  2. Beat the eggs with a pinch of salt. Scramble them gently in a hot oiled pan until just set, then transfer to a plate.
  3. Add chopped tomatoes to the same pan and cook until softened and juicy. Season with soy sauce or the seasonings listed in the ingredients.
  4. Return the eggs to the pan, add the noodles and toss gently. Loosen with a splash of reserved noodle water if needed.
  5. Taste, adjust seasoning, and serve hot with scallions or sesame oil if listed.

Watch the Recipe Video Here

Watch: Chinese Tomato and Egg Noodles recipe video

Ingredients

  • 250 g noodles
  • 3 eggs, lightly beaten
  • 3 ripe tomatoes, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar, optional
  • 1 tablespoon neutral oil
  • 2 scallions, sliced
  • Salt and white pepper

Instructions

  1. Cook noodles according to package directions, drain and reserve a little cooking water.
  2. Scramble eggs gently in a hot oiled pan until just set, then transfer to a plate.
  3. Add garlic and tomatoes to the pan and cook until the tomatoes soften and become saucy.
  4. Season with soy sauce, sugar if using, salt and pepper; return eggs to the pan.
  5. Add noodles and toss to coat, loosening with reserved noodle water if needed. Finish with scallions.

Check ingredient labels for allergens. Follow safe food-handling practices and verify meat or seafood is safely cooked before serving.

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Chengdu Tomato & Egg Noodles — Chinese Cooking Demystified

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Prep: 10 min

Cook: 15 min

Total: 25 min

Yield: 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

Instructions

  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.