Knife-Cut Noodles with Tomato Egg Broth Recipe Ingredients

Knife-Cut Noodles with Tomato Egg Broth Recipe

A comforting bowl of chewy knife-cut noodles served in a rich tomato egg broth with a savoury umami finish.

Ingredients

Serves 2

• 2 bundles Lee Kum Kee Knife-Cut Noodles

• 4 plum tomatoes (300g), quartered

• 2 to 3 free-range eggs, whisked

• 1 clove garlic, finely chopped

• 1 tbsp vegetable oil

• 4 tsp Lee Kum Kee Premium Mushroom Seasoning Powder

• 1 tsp sugar

• 4 tbsp ketchup

• 600ml water

• 1 spring onion, diced, for garnish

Method

1. Prepare the Noodles

Blanch the noodles according to the package instructions. Rinse under cold water to remove excess starch, drain well, and divide evenly between two serving bowls.

2. Cook the Eggs

Heat ½ tablespoon of vegetable oil in a wok over medium-high heat.

Pour in the beaten eggs and cook gently until just set into a soft omelette. Break into bite-sized pieces and set aside.

3. Make the Tomato Broth

In the same wok, heat the remaining ½ tablespoon of oil.

Add the chopped garlic and stir-fry until fragrant, taking care not to burn it.

Add the quartered tomatoes and cook until softened.

Stir in the ketchup and sugar, adjusting the sweetness and tanginess to taste.

4. Simmer the Soup

Pour in 600ml water and bring to a boil.

Add the Lee Kum Kee Premium Mushroom Seasoning Powder and return the omelette pieces to the wok.

Bring back to a gentle boil, then remove from the heat.

5. Serve

Ladle the hot tomato egg broth over the prepared noodles.

Garnish with diced spring onion and serve immediately.