Bian’s kitchen notebook
Tomato Egg Noodles
Silky scrambled eggs, sweet tomatoes, and a glossy savory sauce tossed with chewy noodles.
Introduction
This is one of those dinners that tastes soft and familiar even when the day was chaos. The tomato gets a little jammy, the eggs stay tender, and the noodles soak up every drop of the sauce.
Ingredients
Prep helper
0 / 9 ingredients checked
For the noodles
For the sauce
Steps
- 1
Stir the soy sauce, oyster sauce, sugar, water, and white pepper together in a small bowl.
- 2
Beat the eggs with a pinch of salt. Cook them in a lightly oiled pan over medium heat until just softly set, then remove to a plate.
- 3
Add the tomatoes and half the scallions to the same pan. Cook until the tomatoes start collapsing and releasing juice, about 3 to 4 minutes.
- 4
Cook the noodles according to package directions. Add the noodles, sauce, and eggs to the tomatoes. Toss until glossy and well coated.
- 5
Top with the remaining scallions and serve immediately while the noodles are springy and warm.
Notes
- If your tomatoes are tart, add an extra 1/2 teaspoon sugar.
- For more body, stir in a teaspoon of butter right at the end.
- This also works beautifully with spaghetti when that’s what you have on hand.
Helpful extras
Storage & serving notes
Dietary notes
- family-friendly
Storage
- Best fresh, but leftovers keep for 1 day refrigerated.
Reheating
- Reheat quickly in a pan with a splash of water.
Reader notes
Made this for lunch and it was exactly the kind of cozy meal I needed. I added chili crisp at the end and loved it.