A comforting bowl of chewy knife-cut noodles served in a rich tomato and egg broth, with a savoury umami finish and fresh spring onion.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Serves: 2
Cuisine: Chinese-inspired
Course: Main Dish
Tags: Knife-Cut Noodles · Tomato Noodles · Egg Noodles · Noodle Soup · Quick & Easy
Ingredients
For the Noodles
- 2 bundles of knife-cut noodles
For the Tomato Egg Broth
- 4 plum tomatoes (300g), quartered
- 2–3 free-range eggs, whisked
- 1 clove garlic, finely chopped
- 1 tbsp vegetable oil, divided
- 4 tsp mushroom seasoning powder
- 1 tsp sugar
- 4 tbsp ketchup
- 600ml water
To Garnish
- 1 spring onion, finely diced
Method
1. Prepare the noodles
Blanch the knife-cut noodles according to the packet instructions.
Rinse under cold water to remove excess starch.
Drain well and divide the noodles evenly between two serving bowls.
2. Cook the eggs
Heat ½ tbsp vegetable oil in a wok over medium-high heat.
Pour in the beaten eggs and cook gently until just set.
Break the omelette into bite-sized pieces and set aside.
3. Cook the tomatoes
Heat the remaining ½ tbsp vegetable oil in the same wok.
Add the chopped garlic and stir-fry until fragrant, taking care not to burn it.
Add the quartered tomatoes and cook until softened.
4. Build the tomato broth
Add the ketchup and sugar to the tomatoes.
Stir well and adjust the sweetness and tanginess to taste.
Pour in 600ml water and bring to a boil.
5. Add the seasoning and egg
Add the mushroom seasoning powder and stir well.
Return the cooked egg pieces to the wok.
Bring the broth back to a gentle boil, then remove from the heat.
6. Serve
Ladle the hot tomato and egg broth over the prepared noodles.
Garnish with diced spring onion and serve immediately.
