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Preparation
30 minutes
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Difficulty
Easy
With this simple tomato egg noodle dish, breakfast will be delicious without taking much time. Try cooking this delicious noodle dish for your family to enjoy more appealing meals!
Ingredients for Tomato Egg Noodles For 2 people
Tomatoes 3 pieces Eggs 2 pieces Egg noodles 100 gr Green onions 1 stalk Ketchup 2 tablespoons Sesame oil 1 tablespoon Minced ginger 1/2 teaspoon Cooking oil 1/2 tablespoon Soy sauce 2 tablespoons Pepper 1/2 teaspoon Brown sugar 1/2 teaspoon
Tools needed:
Pot or pan, bowls, spoons and chopsticks,
How to choose good tomatoes:
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Ripe tomatoes usually have a plump, shiny skin and a red color, with some white speckles visible through the skin.
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When touching a ripe tomato, it should feel slightly soft. When cut in half, the seeds should be pale yellow, the flesh should be a ripe red, soft, and a bit mealy.
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Choose tomatoes if the stem is still fresh and green, and when you gently pull the stem, it remains firmly attached to the fruit, indicating it has ripened on the vine.
How to make Tomato Egg Noodles
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Prepare the ingredients
Clean the tomatoes and cut them into small slices to cook quickly.
Clean the green onions and chop them finely.
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Fry the eggs
Crack 1 egg into a bowl and beat well.
Add about 1/2 tablespoon of cooking oil to the pan, turn on the medium heat, add the egg to the pan, and stir continuously until the egg is cooked and separates. Once the egg is dry, remove it and set it aside.
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Sauté tomatoes with eggs
Add tomatoes to the pan, turn on the medium heat, and add 1/2 teaspoon of minced ginger and 1 tablespoon of sesame oil. Stir well until the tomatoes are cooked.
Add 2 tablespoons of ketchup and 2 tablespoons of soy sauce, and stir well.
Add about 500ml of water to the pan. Continue to cook until the water boils, then add the fried eggs. Stir well to combine the mixture.
Season with 1/2 teaspoon of pepper and 1/2 teaspoon of brown sugar. You can adjust the seasoning to suit your family’s taste.
Crack the remaining egg into a bowl, beat it well, and then add it to the pan. Cook while stirring until the egg is evenly cooked. When the mixture boils again, turn off the heat.
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Blanching noodles
Bring a pot of boiling water to a high heat, add about 1 liter of water to the pot to prevent the noodles from sticking together. When the water is boiling, add the noodles and blanch for about 2 – 3 minutes depending on the type of noodles (check the instructions on the packaging for your type of noodles).
How to blanch noodles well, without being mushy:
- When the water is boiling, reduce the heat to medium or low and blanch the noodles until nearly cooked; do not overcook them as they will become mushy and not taste good.
- During the blanching process, you should add a little salt to the water to enhance the flavor of the noodles.
- After the noodles are cooked, drain them in a colander or dip the noodles you just removed into running water or a prepared basin of water to stop the cooking process, which will make the noodles firmer and tastier; then add a few drops of olive oil or cooking oil to prevent them from sticking together.
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Completion
Pour the tomato egg broth into a bowl, add the blanched noodles to the bowl and sprinkle a little green onion on top, and the dish is ready.
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Finished Product
Delicious tomato egg noodles with chewy noodles and rich broth are really simple for a delicious family breakfast without taking too much time. Let’s enjoy it right away!
Tips for successful execution: You should only blanch the noodles right before eating to keep them chewy and delicious!
See more:
Tomato Egg Noodles are delicious and really easy to make, aren’t they? Let’s cook this delicious dish for your family. Wish you success!
*Refer to images and recipes from the YouTube channel Feedy VN.
