Tomato and egg noodles

Overview

How to cook Tomato and egg noodles at home

Knead 100g flour + 1 large egg + a small amount of salt into a dough.
Place the dough in a plastic bag and rest for 20 minutes.
Use any tool such as a stuffing machine or wall breaker to puree the tomatoes.
First fry an egg over low heat, scoop it out and set aside. Stir-fry the chopped green onions over low heat, stir-fry the tomato puree, add a spoonful of sugar, tomato sauce, and 1.5 tsp of salt, add 500g of water and bring to a boil.
Four chopsticks are tied together with a leather sheath. Make the dough into a long strip (it should be much thinner than mine, but I was a little anxious to eat it), put it on the chopsticks, cut it with the back of the knife, and crush it hard, leaving traces of the gap between the chopsticks.
The noodles are ready.
Bring the pot to a boil, lower it, and cook for about three minutes.
Add the eggs and cook for another minute.
Remove from the pan.