Tomato and Egg Noodles

Name: Tomato and Egg Noodles
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; 3 pcs tomato; 3 pcs egg; 30g Vegetable oil; a little chopped green onion; Some salt; 20g Sugar; 20g Soy sauce; 70g Water for flour

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

The classic tomato and egg noodles, the wide noodles are smooth, the egg tomato sauce is sweet and sour and slightly salty. It is very suitable for consumption throughout the year, appetizing and easy to digest

Ingredients

Tomato and Egg Noodles

1. Pour flour into the noodle bucket

2. Pour water in proportion to make a smooth wide noodle.

3. Cover with plastic wrap first, set aside

4. Three tomatoes cleaned

5. Cut into pieces

6. Three eggs in a bowl, beat up

7. Put the oil in the wok, when the oil is hot, pour in the egg liquid, break into small pieces, and then serve

8. Leave the bottom oil in the pot, stir fry a small amount of chopped green onion for a fragrance

9. Pour in the tomato cubes and stir fry for a while, add salt, sugar, and soy sauce, and continue to stir fry

10. When the tomatoes become soft and the soup comes out, pour in the fried eggs again and mix well

11. The noodles are cooked, over cold water, more refreshing

12. Put an appropriate amount of noodles into a bowl, and pour it with tomato and egg sauce, sour, sweet and slightly salty, the noodles are smooth and chewy

13. Appetizing, nutritious and delicious home made

Tips:
You don’t have a noodle maker to roll noodles by hand or take-out noodles! Put the eggs out first after they are fried, and put them in the pot again after the tomatoes are cooked. They are beautiful and tender.