Tomato and egg noodles
It might surprise some to learn that tomatoes feature in regional Chinese cooking; especially with eggs as a quick, easy, comforting topping for steamed rice or for wide wheat noodles. Yum. This is one of those classic, home-style Chinese dishes of which there are many variants (with more or less egg or tomato, additions like oyster sauce, Shaoxing wine or dashes of dark soy, for example), so feel free to experiment with your own. We’re sure Chinese cooks don’t use tomato paste but for that extra, tomato-y oomph, we couldn't help ourselves. Serve with some steamed or pan-charred bok choy to the side and bob’s your balanced meal uncle. You just made dinner. Did we mention how quick this is? Our bad. It’s pretty speedy to whip up.
SERVES 4
8 eggs
1 tbsp vegetable oil
1 tbsp sesame oil
2 tbsp ginger shreds
3 cloves garlic, crushed or finely chopped
4 large firm, ripe tomatoes (about 640g), cut into 2cm chunks
4-5 spring onions, trimmed and cut into 3cm lengths
2 tbsp tomato paste
2½ tbsp light soy sauce
2 tbsp tomato sauce
2 tsp caster sugar
125ml (½ cup) chicken stock
500g fresh, wide wheat noodles
1 bunch coriander, coarsely chopped
chilli crisp oil and Chinese black vinegar, to serve
Bring a large saucepan of water to the boil for the noodles. Combine the eggs and 2½ tbsp cold water in a bowl and beat well.
Heat 1½ tsp of the vegetable oil and 1½ tsp of the sesame oil in a wok over high heat, then add the egg. Pushing the egg around continuously with a spatula, cook for 2-3 minutes until almost set; take care not to overcook the eggs or they will be rubbery. Remove to a plate.
Return the wok to high heat with the remaining vegetable and sesame oil. Working quickly, add the ginger and garlic, then stir-fry for 30 seconds or until fragrant. Add the tomato and spring onion and stir-fry for 3-4 minutes or until the tomatoes have softened slightly. Add the tomato paste, soy sauce, tomato sauce, sugar and stock and bring to a simmer, then reduce the heat to medium. Meanwhile, cook the noodles in the boiling water for 3-4 minutes or according to packet directions until tender. Drain well.
Return the egg to the wok, tossing to combine with the tomato sauce, then taste and season with salt and ground white pepper. Divide the noodles and sauce among bowls, scatter with coriander, then serve with chilli oil and black vinegar to add to taste.
