Joyee Cooks: Tomato Scrambled Egg with Oil Splashed Noodle

Here's an easy meal for y'all. You can double the ingredients for the tomato scrambled eggs, make it into a separate dish and serve it with rice. That's what I did the night before and the leftovers were used to make this oil-splashed noodle.

You also don't have to splash your noodles with hot oil if you are more health-conscious. I sometimes opt out of that and it still tastes good! The only difference is, it won’t match the name of the dish :)

Tomato Scrambled Egg with Oil Splashed Noodle (番茄雞蛋油潑麵):

Serves: 2

Ingredients:

• Noodles - 2 packs

Tomato Scrambled Eggs:

• 2 tomatoes - cut into four *

• 2 eggs (lightly beaten)

• 1 tsp salt

• 4 slices of ginger

• 1 tbs tomato paste

• 1 tbs sugar

• 1/2 cup water

• Thickener: 2 tsp cornstarch + 3 tbs water

* I used about 2 cups of cherry tomatoes (halved)

Sauce #1:

• 2 Tbs minced garlic

• 2 Tbs chili powder

• 2 Tbs chopped scallions

• 2 tbs sesame seeds

• 6 Tbs oil (optional)

Sauce #2

• 4 Tbs soy sauce

• 4 Tbs vinegar (soul ingredient!)

• 1 tsp of salt

• 1 tsp of sugar

Procedure:

1. Under medium heat, heat wok or frying pan with 1 tbs of oil. Add egg mixtures and salt. When eggs thicken and edges turn slightly golden, scramble eggs with spatula. Remove scrambled eggs when eggs turn into soft curds or cook until set with no visible liquid (eggs should not be dry). Set aside. (May serve with rice at this point)

2. In the same pan, warm 2 tsp oil under medium-high heat. Add ginger, lightly fry until golden brown. Add sliced tomatoes, tomato paste, salt, sugar, and water. Reduce to medium-low heat. Cook for about 10 minutes. Add thickener and scrambled eggs, set aside.

3. Cook noodles as instructed. Run noodles under cold water then drain. Set aside.

4. In a bowl, mix all ingredients, except for oil, from Sauce #1.

5. Optional: Heat oil in pan and pour hot oil into Sauce #1.

6. Add Sauce #2 ingredients.

7. Divide the noodles and tomato scrambled eggs evenly in two bowls. Pour sauce mixture in bowls, top it off with sesame seeds and chopped scallions.

8. Serve.

Tip: The noodles will continue to cook so remove noodles from heat when it's 85% done. Rinsing noodles under cold water will slow down the cooking process because we want chewy noodles not soft noodles.