Easy 15-Min Tomato and Egg Noodles

This Tomato and Egg Noodles is a recipe adapted from authentic Sichuan’s noodles. In my hometown Chengdu, we have a restaurant called “Hua Xing Jian Dan Mian” which is famous for their tomato and egg noodles and I remember the noodles were so good! The soup is a thick tomato soup with sour and fragrant taste and topped with fluffy deep-fried eggs. It’s an easy and satisfying meal! 

This soup is very easy to make, and takes about 10-15 minutes! It’s perfect for a late night snack or an easy meal. I really hope you give this delicious recipe a try because I guarantee that you’ll love the flavor as much as I do! 

How do you make the tomato noodle sauce?

The tomato noodle sauce’s main ingredient is tomato. Make sure the tomatoes are peeled and diced. In a pan, heat up 1 tbsp of olive oil, drop in chopped scallion whites and garlic. Fry until fragrant. Then drop in diced tomatoes. Cook until saucy. Add 2 cups of water (or stock), let it boil for 5 minutes. Set aside.

What kind of noodles to use for tomato and egg noodles?

Tomato and egg noodles have a very thick tomato based soup and this is especially good if you have wide Chinese knife-cut noodles. Since the noodles are wider than regular thin noodles, they tend to catch more sauce when you slurp them :p. However any kind of noodles work for this soup too!

Ingredients (for 2 bowls):

2 large tomato

2-3 egg

1 clove garlic

2 scallion white 

1 tbsp tomato paste

1 tsp white vinegar

1-2 tsp salt

1/4 tsp white pepper powder

1 tbsp olive oil

¼ cup cooking oil 

2 cups of water

3 bundle of knife cut noodles (or your choice of noodles)

for topping:

1 tbsp Chili oil

¼ tsp black pepper

2 tbsp chopped green onion

Instructions:

1. Remove the skin of our tomatoes. Cut a cross on the base of the tomato. Pour boiling hot water to completely soak the tomatoes for about 8-10 minutes. Peel the skin.
2. Prepare aromatics. Chop some scallions, separate the white and green part. Finely chop the garlic. Set aside. 
3. Dice the tomatoes. Simply chop the tomatoes into smaller pieces. 
4. Cook the sauce. In a wok or pan, use about 1 tbsp of olive oil.  You can also use other cooking oil but I find olive oil to be the best to bring out tomato flavor. Drop in scallion whites and chopped garlic. Cook until slightly brown. Drop in the tomatoes. Give it a good mix and let it cook until tomatoes are soft and mushy. 
5. Add in 1 tbsp of tomato paste. Tomato paste will give more tomato flavor to the sauce. However it is optional. Next we are going to use two cups of water. And season with salt. About 1-2 tsp. Add 1 tsp of white vinegar. And some white pepper powder. Give it a good mix and taste for salt. 
6. When you see the soup is in a consistent red color and tomatoes are all blended in, set the soup aside for later use. 
7. Fry eggs. Use about a quarter cup of oil. You might think that’s a lot of oil but to achieve the fluffy egg effect, it’s necessary and you can definitely save the extra oil for cooking other dishes. When bubbles come out testing with a chopstick, drop in the egg. It will start bubbling really quickly. Lift the pan to surround the egg with plenty of oil. Be careful if oil splatters. Fry one side for about 50 seconds or when the edge starts to brown. Flip the egg over and fry for another 30 seconds. When the egg is ready, set aside. Top with some salt and black pepper.
8. Cook noodles. Cook in boiling water per instruction, the noodles are ready when the edges become translucent. Use a strainer to serve in the noodle bowl.
9. Add in the tomato soup. Top with fried eggs. garnish with chopped green onion, some black pepper, and chili oil. Choose the amount of chili oil you like! Lastly, top with some sesame oil. Serve.

Tomato and Egg Noodles

This tomato and egg noodles takes 10-15 minutes to make and it is perfect for a late night snack or an easy dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 2

Course: Main Course

Cuisine: Chinese

Ingredients Equipment Method Video

Ingredients

  

• 2 large tomato
• 4 egg
• 1 clove garlic
• 2 scallion chopped, separate white and green part
• 1 tbsp tomato paste
• 1 tsp white vinegar
• 1 tsp salt or to taste
• 1/4 tsp white pepper powder
• 1 tbsp olive oil
• 1/4 cup cooking oil
• 1 tbsp chili oil
• 1/4 tsp black pepper
• 2 cup water
• 3 bundle knife cut noodles (or your choice of noodles)

Equipment

• 1 frying pan

Method

 

1. Remove the skin of our tomatoes. Cut a cross on the base of the tomato. Pour boiling hot water to completely soak the tomatoes for about 8-10 minutes. Peel the skin.
2. Prepare aromatics. Chop some scallions, separate the white and green part. Finely chop the garlic. Set aside.
3. Dice the tomatoes. Simply chop the tomatoes into smaller pieces.
4. Cook the sauce. In a wok or pan, use about 1 tbsp of olive oil.  You can also use other cooking oil but I find olive oil to be the best to bring out tomato flavor. Drop in scallion whites and chopped garlic. Cook until slightly brown. Drop in the tomatoes. Give it a good mix and let it cook until tomatoes are soft and mushy.
5. Add in 1 tbsp of tomato paste. Tomato paste will give more tomato flavor to the sauce. However it is optional. Next we are going to use two cups of water. And season with salt. About 1-2 tsp. Add 1 tsp of white vinegar. And some white pepper powder. Give it a good mix and taste for salt.
6. When you see the soup is in a consistent red color and tomatoes are all blended in, set the soup aside for later use.
7. Fry eggs. Use about a quarter cup of oil. You might think that’s a lot of oil but to achieve the fluffy egg effect, it’s necessary and you can definitely save the extra oil for cooking other dishes. When bubbles come out testing with a chopstick, drop in the egg. It will start bubbling really quickly. Lift the pan to surround the egg with plenty of oil. Be careful if oil splatters. Fry one side for about 50 seconds or when the edge starts to brown. Flip the egg over and fry for another 30 seconds. When the egg is ready, set aside. Top with some salt and black pepper.
8. Cook noodles. Cook in boiling water per instruction, the noodles are ready when the edges become translucent. Use a strainer to serve in the noodle bowl.
9. Add in the tomato soup. Top with fried eggs. garnish with chopped green onion, some black pepper, and chili oil. Choose the amount of chili oil you like! Lastly, top with some sesame oil. Serve.

Video