Tomato Egg Fried Noodles

Overview

Tomato Egg Fried Noodles from Kuaishou Breakfast Series for a Family of Three For office workers, weekends are a rare opportunity to catch up on sleep. You want to have more time to sleep in, but you can’t ignore breakfast for the family, so it is necessary to learn to make a few time-saving, nutritious and delicious quick breakfast dishes. Zhajiang noodles are a traditional delicacy in old Beijing. My family’s improved Zhajiang noodles use tomatoes to enrich the flavor of the sauce, and at the same time add more vegetable nutrients.

Tags

• staple food
• noodles
• home cooking
• coriander
• cucumber
• edible oil
• egg
• fresh-cut noodles
• tomato
• white green onions
• xiangqijiang
• water

Ingredients

Steps

1. 1 Family photo of ingredients. The cut surface I chose today is wide, and the texture is chewy. Remove the roots and wash the coriander, remove the white part of the green onion, and peel or leave the skin on the cucumber.

   

2. 2 Boil the noodles first, bring half a pot of water to a boil, add the cut noodles, and cook for about 8 minutes (the specific time will be adjusted according to the thickness and total amount of noodles). Use chopsticks to stir a few times in between to avoid sticking to the bottom of the pan.

   

3. 3 While the noodles are cooking, start frying the sauce on the other side. First, deal with the ingredients: beat the eggs into egg liquid, cut the tomatoes into fine dices, and mince the green onions.

   

4. 4 Add an appropriate amount of cooking oil to the wok. When the oil is hot, pour in the egg liquid and stir quickly with chopsticks to make the eggs into loose pieces. Use a spatula to cut the eggs into relatively uniform pieces in the pot, then scoop them out and set aside.

   

5. 5 Add a little more cooking oil to the pot. When the oil is hot, add half of the chopped green onions and sauté until fragrant. Then add tomatoes and stir-fry until soft and rotten. There should be no obvious tomato particles in the final sauce.

   

6. 6 Pour the scrambled eggs back into the pot, add a packet of fragrant sauce and a small amount of water. I usually squeeze out a packet of sauce, pour a little water into the bag, rinse it and pour it into the pot. The amount of water is enough without wasting the sauce remaining in the packet.

   

7. 7 Bring the sauce to a boil over medium-low heat until it bubbles, stirring constantly with a spatula to avoid burning the bottom.

   

8. 8 Cook the sauce until it is thicker and ready to serve.

   

9. 9 After the noodles are cooked, rinse them twice in cold water to make them smoother and chewier. Then take it out and set aside.

   

10. 10 Finally, there are the ingredients for the noodles: cut half of the cucumber into thin strips, mince the coriander, and the remaining half of the scallions.

    

11. 11 Put the noodles on a plate, add the fried sauce and side dishes, and a delicious tomato and egg fried noodles are ready. Take one last look at it, because there are already people nearby who are eager to wait for it. Once the mixture is ready, it will be quickly destroyed.