Knife-Cut Noodles with Tomato Egg Broth Recipe Ingredients
Create comforting knife-cut noodles with rich tomato egg broth at home using this recipe ingredient bundle, packed with savoury flavours and hearty homemade-style goodness.
Scroll down for the full recipe.
| Code: | KCNTEBRI |
|---|---|
| Country Of Origin | China |
| How to use? | Knife-Cut Noodles with Tomato Egg Broth RecipeA comforting bowl of chewy knife-cut noodles served in a rich tomato egg broth with a savoury umami finish. IngredientsServes 2
Method1. Prepare the NoodlesBlanch 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 EggsHeat 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 BrothIn 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 SoupPour 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. ServeLadle the hot tomato egg broth over the prepared noodles. Garnish with diced spring onion and serve immediately. |
| Barcode | NA |
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