Tomato egg noodles

Simple and hearty flavour, the cooking technique is important.

Tomato and egg noodles


  • 2 Tbsp sesame oil
  • Ginger, thin slices
  • 2 spring onions
  • 2 tomatoes, quartered twice
  • 2 eggs
  • 2 Tbsp ketchup
  • vegetable broth
  • 2 noodle nests
  • salt, soy sauce


Heat oil over medium heat and fry ginger.

Add white part of spring onion in slices.

Scramble the eggs until golden.

Add tomatoes, ketchup and salt. Fry until the tomatoes have softened.

Add 8 cups of water. Bring to a boil and add noodles.

Serve with chopped green parts of the spring onion on top of the noodles.

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