Tomato and egg wheat noodles

Wheat noodles topped with tomato, green pepper and scrambled eggs.

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Method

4 clear steps

1
Wash and chop scallion, garlic, tomato and green pepper. Beat the egg. Heat the 20 g oil and scramble the egg until fully set; remove, leaving the oil in the pan.
2
Gently fry scallion whites and garlic in the remaining oil. Add tomato and green pepper and fry until juicy. Mix in 5 g soy sauce and optional 2 g sugar.
3
Add water nearly to cover the tomato, bring to a boil, and return the egg with 5 g oyster sauce. Simmer until the vegetables are cooked and the sauce thickens. Season gradually within the measured salt amount, and finish with scallion greens and optional sesame oil.
4
In a clean pot, bring 500 ml water to a boil and add noodles. Add 100 ml water when it returns to a boil, then another 100 ml at the next boil. Cook until tender according to the noodle package; floating alone does not prove doneness. Drain and serve with the topping.

China

Wheat noodles topped with tomato, green pepper and scrambled eggs.

Loading kitchen…

4 clear steps

1
Wash and chop scallion, garlic, tomato and green pepper. Beat the egg. Heat the 20 g oil and scramble the egg until fully set; remove, leaving the oil in the pan.
2
Gently fry scallion whites and garlic in the remaining oil. Add tomato and green pepper and fry until juicy. Mix in 5 g soy sauce and optional 2 g sugar.
3
Add water nearly to cover the tomato, bring to a boil, and return the egg with 5 g oyster sauce. Simmer until the vegetables are cooked and the sauce thickens. Season gradually within the measured salt amount, and finish with scallion greens and optional sesame oil.
4
In a clean pot, bring 500 ml water to a boil and add noodles. Add 100 ml water when it returns to a boil, then another 100 ml at the next boil. Cook until tender according to the noodle package; floating alone does not prove doneness. Drain and serve with the topping.