Tomato Egg Noodles

Tomato and egg is a classic in Chinese cuisine, typically enjoyed with a bowl of rice. But have you tried it with noodles? This tomato egg noodle dish is a comforting blend of tangy, sweet, and creamy flavors. It is an inexpensive meal and packed with nutrients. Follow this quick and easy tomato egg noodles recipe for your next weeknight meal.

Tomato Egg Noodles Ingredients

• Garlic
• 5 tomatoes
• 4 eggs
• 3 cups water
• Salt, to taste
• 1 tbsp oyster sauce
• 1/2 tsp sugar
• 1 tsp soy sauce
• Green onions

Instructions

Cook the noodles according to the package instructions, then set aside.

Crack the eggs into a bowl, season with a pinch of salt, and whisk until smooth.

In a pan, cook the eggs until they are just slightly undercooked, then remove from the pan and set aside.

In the same pan, sauté the garlic and green onions until fragrant.

Add the tomatoes and cook until softened.

Pour in the water, then add salt, oyster sauce, sugar, and soy sauce. Let it simmer for a few minutes.

Return the eggs to the pan and stir gently to combine.

To serve, place the noodles in a bowl and ladle the tomato and egg broth over them.

Garnish with chopped green onions and enjoy!

Storage Tips

• Let the dish cool to room temperature. Store the noodles and broth separately in airtight containers, and refrigerate for up to 3 days.
• When ready to eat, add a splash of water to the noodles before microwaving.
• Reheat the tomato broth in a pan over medium heat until hot.

Tomato and Egg Noodle Tips

• Use ripe tomatoes — they’re naturally sweeter and will give the broth a richer, sweeter flavor.
• Avoid overcooking the eggs. Remove them while they’re still slightly soft; they’ll finish cooking when added back to the tomatoes.
• Thin noodles or ramen-style noodles work best with this broth.

If you enjoyed this tomato and egg noodle recipe, you might also like my tomato and egg stir fry recipe.