Tomato and Egg Dipping Noodles

Sticky and delicious dipping noodles featuring a rich, savory tomato and egg sauce enhanced with aromatic chili oil, minced garlic, and toasted sesame seeds.

Ingredients

• 200 g wide noodles
• 2 eggs
• 2 tomatoes
• 2 stalks green scallions
• 3 cloves garlic
• 1 tbsp roasted chili powder
• 1 tsp white sesame seeds
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp water starch
• to taste cooking oil
• to taste water

Instructions

1. 1Slice and Mince Scallions

   

   Place the fresh green scallions on a wooden cutting board and use a kitchen knife to slice them into clean segments, mincing a portion for the final seasoning.

   Tip: Keep your fingers curled inward to safely guide the knife blade while cutting long stalks.
2. 2Mince the Garlic

   

   Take the peeled garlic cloves and place them on the wooden cutting board, then mince them finely to prepare for the aromatic base.

   Tip: Crush the cloves slightly with the flat side of the knife first to make mincing faster and release more flavor.
3. 3Dice the Tomatoes

   

   Slice a fresh red tomato and cut it into small, uniform cubes on the wooden cutting board to ensure even cooking.

   Tip: Use a sharp knife to prevent the tomato juices from spilling out while cutting.
4. 4Beat the Eggs

   

   Crack two fresh eggs into a small ceramic bowl and whisk them thoroughly together using a pair of chopsticks.

   Tip: Whisk until the yolks and whites are completely blended for a smooth texture when cooking.
5. 5Sauté Scallion Segments

   

   Heat cooking oil in a pan over medium heat, then add the scallion segments and stir-fry them until fragrant.

   Tip: Stir continuously to ensure the scallions brown evenly without burning.
6. 6Add and Cook Tomatoes

   

   Pour the freshly diced tomatoes directly into the pan containing the sautéed scallions and stir them together until they begin to soften.

   Tip: Cooking the tomatoes down until they release their juices creates a rich flavor base for the sauce.
7. 7Stir-fry the tomatoes

   

   Add diced tomatoes and sliced green chili into the pan with hot oil. Stir-fry continuously until the tomatoes soften, break down, and release their juices to form a rich base.

   Tip: Cook the tomatoes thoroughly until they become completely soft and juicy for the best flavor depth.
8. 8Add water to the pan

   

   Pour water directly into the pan over the cooked tomatoes and green chilies. Bring the mixture to a rolling boil to create the soup base for the noodles.

   Tip: Ensure the water is added after the tomatoes are fully softened to build a flavorful broth.
9. 9Drizzle in beaten eggs

   

   Slowly drizzle the beaten egg liquid into the boiling tomato mixture. Allow the eggs to cook and form soft ribbons within the broth.

   Tip: Pour the eggs in a slow, steady stream while gently stirring to create delicate egg strands.
10. 10Season the sauce

    

    Pour in light soy sauce and oyster sauce to enhance the savory flavor profile of the tomato and egg mixture. Stir well to combine all the ingredients evenly.

    Tip: Add the seasonings gradually and taste the broth to adjust according to your preference.
11. 11Add chopped scallions

    

    Sprinkle fresh chopped scallions evenly across the simmering tomato and egg mixture to add a fresh aroma and vibrant color.

    Tip: Add scallions near the end of cooking to preserve their bright green color and fresh flavor.
12. 12Thicken the sauce

    

    Pour water starch into the pan while stirring to thicken the sauce into a smooth, glossy consistency. Once thickened, remove from heat and transfer the sauce into a bowl.

    Tip: Stir continuously as you pour the water starch to prevent any lumps from forming in the sauce.
13. 13Boil the wide noodles

    

    Place the wide noodles into a pot of boiling water and let them cook for 5 minutes. Once boiled, remove the noodles and transfer them to a bowl for later use.

    Tip: Ensure the water is at a rolling boil before adding the noodles to prevent them from becoming mushy.
14. 14Prepare the garlic and chili base

    

    Place freshly minced garlic into a clean white bowl, followed by a generous portion of roasted chili powder for the best aroma and flavor profile.

    Tip: Using freshly minced garlic gives a much sharper and more fragrant flavor compared to pre-minced options.
15. 15Add white sesame seeds and hot oil

    

    Add a spoonful of white sesame seeds into the bowl on top of the minced garlic and chili powder, then pour piping hot oil directly over the mixture to release the rich aromas.

    Tip: Ensure the oil is heated until shimmering hot so it immediately sizzles and toasts the spices.
16. 16Pour chili oil into tomato and egg sauce

    

    Carefully pour the freshly prepared aromatic chili oil into the bowl containing the cooked tomato and egg sauce.

    Tip: Pour slowly to evenly distribute the spicy oil across the surface of the sauce.

Storage & Reheating

Burn It Off

Frequently Asked Questions