Tomato Egg Noodles (番茄鸡蛋面)

Ingredients

• 2 Eggs
• 1 Tomato
• 200 g Egg noodles (fresh or dried)
• 2 cloves Garlic(optional)
• 1 tbsp Soy sauce
• 2 tbsp Ketchup(optional)
• 1 tsp Rice vinegar(optional)
• 1 tsp Sugar(optional)
• 1 tsp Cornstarch(optional)
• 3 tbsp Water(optional)
• 1 tbsp Neutral oil
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)

Instructions

1. 1

   Prep (about 10 minutes): Bring a pot of water to a boil for the noodles. Dice the tomato and mince the garlic. If using cornstarch, mix it with the 3 tbsp water to make a slurry.

2. 2

   Cook noodles (about 8 minutes, within total cook time): Cook egg noodles according to package directions until tender. Drain and set aside, reserving a few tablespoons of noodle water if needed.

3. 3

   Make tomato-egg sauce (about 7 minutes, within total cook time): Heat oil in a pan over medium heat. Sauté garlic for 30 seconds, then add tomato and cook 3–4 minutes until softened. Stir in ketchup (if using), soy sauce, sugar (if using), and rice vinegar (if using). Add the cornstarch slurry to thicken slightly.

4. 4

   Add eggs (about 2 minutes, within total cook time): Lower heat to medium-low. Beat eggs in a bowl, then slowly pour into the sauce while stirring gently to form silky egg ribbons.

5. 5

   Toss and serve (about 1 minute, within total cook time): Add drained noodles to the pan and toss to coat. Loosen with a splash of reserved noodle water if needed. Season with salt and black pepper to taste and serve hot.