Noodles with Tomato and Egg Fried Sauce
1.
Family portrait with ingredients. The cut noodles chosen today are wide noodles, which have a chewy texture. Remove the roots and wash the coriander, take the white green onions, and the cucumbers can be peeled or left on.
2.
First boil the noodles, boil half a pot of water, add the cut noodles, and cook for about 8 minutes (the specific time is adjusted according to the thickness and total amount of the noodles). Use chopsticks to stir a few times in the middle to avoid sticking to the bottom of the pan.
3.
While cooking the noodles, start frying sauce on the other side. First process the ingredients: beat the eggs into egg liquid, cut the tomatoes into fine dices, and chop the scallions.
4.
Add appropriate amount of cooking oil to the wok. After the oil is hot, pour the egg mixture and stir quickly with chopsticks to make the eggs become loose pieces. Use a spatula to cut the eggs into relatively uniform small pieces in the pan, and then set them aside for later use.
5.
Add a little more cooking oil to the pot. After the oil is hot, add half of the chopped green onions and sauté, then add the tomatoes and fry until soft. The final sauce should not contain obvious tomato particles.
6.
Pour the fried eggs back into the pot, add a packet of Xiangqi sauce and a small amount of water. I usually squeeze out a packet of sauce and pour a little bit of water into the bag and then pour it into the pot. The amount of water is enough, and the sauce remaining in the package is not wasted.
7.
Bring the sauce to a boil on medium and low heat until bubbling, stirring constantly with a spatula during this time, so as not to muddy the bottom.
8.
The sauce is cooked to a thicker state and ready to be served.
9.
After the noodles are cooked, rinse them in cold water twice to make the noodles smoother and more chewy. Then remove it for use.
10.
Finally, the ingredients for the noodles: cut half a cucumber into thin strips, finely chop coriander, and the remaining half of the scallion.
11.
The noodles are served on a plate, with fried sauce and side dishes, and a delicious tomato-egg fried sauce noodle is ready. Take a look at it for the last time, because there are already people nearby who cannot wait. Once it is mixed, it will be quickly wiped out.
Tips:
1. It is best to cook noodles and any other pasta in a wide soup, that is to say, put a little more water so that the noodles can be cooked quickly and refreshingly without becoming mushy.
2. The sauce bubbling during the frying process is easy to splash out, so the fire should not be rushed, and it should be kept stirring.
3. Traditional fried noodles use sweet noodle sauce, but I have tried many brands and flavors of sauce, and I still think Xiangqi sauce tastes the best. This is a summary of experience, not an advertisement.
4. If you like meat sauce, you can minced two or two pork belly and fry it instead of eggs.
5. Because I also need sauce to make other dishes, I actually fried two packets of sauce and chose a larger tomato. The egg and sauce in the picture are actually double the amount. If you only make noodles with fried sauce, it is enough to choose a smaller tomato with a packet of sauce.
6. The amount of my recipe is for a family of two adults and one small family of three, but the sauce is almost enough for 5 people and there will be some surplus. You can accompany some fresh vegetables for dipping sauce. For example, the remaining half of cucumber is very refreshing to eat directly with the sauce.
