Description
Quick, flavorful noodles tossed in a vibrant tomato sauce with a soft egg. Perfect for a weeknight meal!
Ingredients
Units
Scale
- 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