Chinese Tomato Egg Noodles
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The chunks of scrambled egg you see in this recipe are something I learned to cook from my mum. Pictured above was my mum in action taken for another recipe a few years back. You can check out the step-by-step photos for making this type of moist, chunky egg here. I know a lot of people do egg drop for their tomato noodle soup, but I personally prefer this kind of egg for my tomato noodles, since I grew up eating them this way.
Some of the main ingredients for this recipe (not actual amount) include spring onion (the white part), onion, tomato & tomato paste, Chinese sharp/round spinach (optional; I had leftovers in the fridge from making spinach egg drop soup) and egg. Did you see how red the tomato is? I found some beautiful, slightly over-ripened local tomatoes from the supermarket and knew they are perfect both in terms of flavour and aesthetics to make this dish. The success of this dish really depends on using ripe & sweet tomatoes.
A side note about the tomato paste: Since it’s always a challenge to finish a can of tomato paste, I am now using a tube of tomato paste from iherb. (disclosure: affiliate link). I use only 1 tablespoon each time, leaving the rest of the tube in the fridge where it can be kept for a long time.
I remembered a very nice tomato noodles in Hong Kong I ate many years ago, so I used instant noodles on the day I made this recipe. You can use any favourite noodles such as mee sua, yang chun noodles, macaroni and even angel hair.