These easy egg and tomato noodles is a traditional Chinese dish that is filling, flavorful and comforting. Perfect for a busy weeknight.
This Egg and Tomato Noodles is quick, easy and most importantly, delicious! One bowl of goodness that is nutritious and comforting.
This egg and tomato noodle dish is a traditional Chinese home cook meal. There are some similarities to the Italian tomato based pasta. Both dishes are very simple, using fresh ingredients and taste amazingly good. 
When there’s nothing in the refrigerator but a few eggs and tomatoes, this is a fail-proof recipe you can give it a go.
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Easy Egg and Tomato Noodles
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Omnivore, Gluten-Free
Description
Quick, flavorful noodles tossed in a vibrant tomato sauce with a soft egg. Perfect for a weeknight meal!
Ingredients
- 1 cups (237 ml) water
- 1 lbs (227 g) fresh noodles
- 3-4 to matos finely chopped
- 5 mushroom sliced
- 3 clove garlic sliced
- 1 egg whisked
- 1 teaspoon corn flour
- 1 tablespoon oil
- 1 pinch salt
- 1 teaspoon white pepper powder
- 2 tablespoon chopped spring onion
Instructions
- Heat the oil in a non-stick pan over medium heat. Add garlic and mushrooms; stir-fry until fragrant.
- Add tomato and 1 cup of water. Season with salt and pepper. Cook until the tomato softens.
- Pour in the beaten egg and wait 10–20 seconds until it solidifies.
- Dissolve the corn flour in 2 tablespoons of water and stir into the tomato sauce.
- Boil fresh noodles in boiling water for 3–5 minutes.
- Mix the sauce with the noodles. Garnish with spring onion and serve.
Notes
- For a richer sauce, use sun-dried tomatoes in addition to fresh.
- If you don’t have corn flour, you can use a cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water) instead.
- To prevent the noodles from sticking, toss them with a little oil after draining.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 4
- Protein: 15
- Cholesterol: 180
Frequently Asked Questions
Can I use different types of noodles for the Easy Egg and Tomato Noodles?
Yes, you can substitute with other types of noodles like rice noodles or even spaghetti, but keep in mind that cooking times may vary.
What should I do if my tomatoes are not very ripe?
If your tomatoes are not ripe, you can sauté them a bit longer to enhance their flavor and sweetness, or add a pinch of sugar to balance the acidity.
How do I prevent the eggs from scrambling too much in this dish?
To keep the eggs from scrambling, gently stir them into the noodles and tomatoes once they are almost fully cooked, allowing them to blend without overcooking.
