「Tomato and Egg Noodle Soup」

Ingredients and amounts

• 1 bundle (50-100g) dried fine noodles
• 1 (about 200g) tomato
• 1-2 eggs
• 5g salt
• 5g oyster sauce or 3g chicken bouillon
• 2g white sugar
• 5-8g soy sauce
• 20g cooking oil
• 5g sesame oil

Step-by-step method

1. 1

   Step 1

   Wash and finely chop the scallion.

2. 2

   Step 2

   Cut the tomato into chunks.

3. 3

   Step 3

   Cut the green pepper into diamond-shaped pieces.

4. 4

   Step 4

   Crack the eggs into a small bowl and beat them. If the eggs smell fishy, add 2g white vinegar to remove the odor.

5. 5

   Step 5

   Heat the wok over high heat, then pour in 15-20g cooking oil. Use more oil for tender scrambled eggs and leave some oil in the wok for later.

6. 6

   Step 6

   When the oil reaches 70% heat (you can feel the warmth from about 10cm away), pour in the beaten eggs and quickly stir to break them apart.

7. 7

   Step 7

   Once the eggs are fully set with no liquid remaining, transfer them to a small bowl, leaving some oil in the wok.

8. 8

   Step 8

   Add the white parts of the scallion and minced garlic to the remaining oil and stir-fry until fragrant.

9. 9

   Step 9

   Add the tomato chunks and green pepper, and stir-fry until the tomato releases some juice.

10. 10

    Step 10

    Immediately add 5g soy sauce and 2g white sugar.

11. 11

    Step 11

    Stir-fry for about ten seconds, then add a bowl of water (just enough to barely cover the tomatoes).

12. 12

    Step 12

    Once boiling, add the cooked eggs and 5g oyster sauce or 2g chicken bouillon to enhance freshness.

13. 13

    Step 13

    Simmer over medium-low heat to reduce the sauce, stirring occasionally to prevent sticking. When the sauce has thickened, add some chopped scallion greens and sesame oil (optional). The topping is ready.

14. 14

    Step 14

    Without washing the wok, add 500ml water.

15. 15

    Step 15

    Bring to a boil, add the noodles, and cook until soft. Then add 100ml cold water.

16. 16

    Step 16

    When it boils again and the noodles float, add another 100ml cold water.

17. 17

    Step 17

    Once boiling, check if the noodles are translucent on the edges; if so, they are done.

18. 18

    Step 18

    Ladle the noodles into the bowl with the topping and mix well.