Tomato Egg Noodles
I call this my dad dish. A bowl of noodles that are like a dad’s pair of JCPenney khakis that may not be known for it's style or flashiness but goddamn are they the most comfortable staple in a dad's wardrobe. Ok maybe pants aren’t the best metaphor for tomato egg noodles, but this homestyle dish's unassuming nature hides the profound impact this recipe has had on so many Chinese and Taiwanese American immigrants and the generations that have followed them. A simple spoonful of stir-fried tomato egg with noodles has the ability to completely transport so many Asian American immigrants to their family and home. It was a standby at all our family meals, as ever-present on the table as a steamer of rice or a glass of water.
At a glance
Yield
2 large bowlsTime
15 minutesIngredients
6 eggs
1 tablespoon chicken stock
1/2 teaspoon toasted sesame oil
1 1/2 teaspoon kosher salt
4 tablespoons olive oil or vegetable oil
4 scallions chopped, plus extra for topping
1/2 teaspoon grated fresh ginger
1 teaspoon grated garlic (about 3 cloves)
3/4 pound tomatoes
1/2 teaspoon granulated sugar
2 tablespoons ketchup
14 oz package of noodles (doesn't have to be exact)
Basil
Preparation
Prep noodles
Boil noodles according to package instructions. Set aside.
Prep the eggs
In a medium mixing bowl, beat the eggs with the chicken stock, sesame oil, and 1/2 teaspoon of the kosher salt.
Cook the eggs
In a medium saucepan over high heat, warm 2 tablespoons of the oil. When the oil is just about to smoke, carefully add the eggs and stir continuously until they firm up, 30 to 45 seconds. Return the eggs to the mixing bowl, then wipe out the pan.
In the same pan, warm the remaining 2 tablespoons vegetable oil over medium-high heat. Add the scallions, ginger, and garlic and stir constantly until fragrant, about 10 seconds. Add the tomatoes and continue to cook, stirring occasionally. Crush the tomatoes with spatula and cook for 3-5 minutes, until the tomatoes have started to break down a bit and their juices start to simmer.
Turn the heat down to low and add the remaining 1 teaspoon salt, the sugar, and the ketchup. Mix until fully incorporated. (Tip: If you find that your sauce isn't saucy enough, feel free to add a little bit of chicken stock)
Return the eggs to the pan, stirring to fold them into the sauce. Add cooked noodles into the pan and mix everything together. Serve the tomato egg noodles topped with some chopped scallions and basil.
1 Comment
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6 eggs
1 tablespoon chicken stock
1/2 teaspoon toasted sesame oil
1 1/2 teaspoon kosher salt
4 tablespoons olive oil or vegetable oil
4 scallions chopped, plus extra for topping
1/2 teaspoon grated fresh ginger
1 teaspoon grated garlic (about 3 cloves)
3/4 pound tomatoes
1/2 teaspoon granulated sugar
2 tablespoons ketchup
14 oz package of noodles (doesn't have to be exact)
Basil
Replies
I thought this was an easy recipe and it tasted great. I only had noodles for pad thai, but it worked out fine. If you only have regular salt, maybe cut it down to 1/2 tsp. Don't skip the basil. I liked the portion size.
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