1. Prepare the materials. Put 2 eggs into a clean bowl; wash 2 tomatoes; remove the stems and cut into small pieces. In a clean non-stick pan, pour an appropriate amount of corn oil, turn on high heat, heat the oil, and pour in the beaten egg liquid. Start frying.
2. Fry the egg liquid over a low fire to golden brown on both sides, so that it is tender, not very old, and then cut into small pieces with a spatula, turn off the heat and put it in a bowl for later use.
3. Then pour a little corn oil, turn the ginger slices on high heat and sauté fragrant, then pour in the tomato cubes and start to fry. Be patient to fry the tomatoes out of the sand.
4. After frying out the sand, pour in the previously scrambled eggs and stir fry together for a while.
5. Pour 1 tablespoon of cooking wine and 1 tablespoon of oyster sauce, stir well, mainly to enhance the flavor. Then stir the cornstarch with water to form starch water, and pour it into thickening. Make the soup thicker.
6. Finally, add 1 tablespoon of salt and 1 teaspoon of sugar, stir-fry well and season, and the sweet and sour tomato and egg cover are finished!
7. Put the fried toppings on a plate for later use.
8. Wash the pot, pour half a pot with water, bring to a boil over high heat, and add the ramen noodles.
9. I also specially added a small spoonful of salt, haha. This way the noodles will have a slightly salty taste when cooked, but it does not matter if you add them. Cook for 3 minutes! The noodles are very chewy and don't need to be cooked for too long! 3 minutes is enough!
10. At the end, transfer the cooked ramen noodles to a plate, spread the tomato and egg on the side, and mix well before eating!
Tips:Note: 1,200 carat noodles can be made for 3 people!
2. The amount of tomato topping depends on personal preference.
