A noodle dish that most people will accept and love—Tomato and Egg Scallion Noodles. Although it seems simple, it's not easy to make it well. To turn this simple dish into an unforgettable delicacy is no easy feat. What are the secrets to mastering it?
Tomato and Egg Scallion Noodles
1. Wash the tomatoes, remove the stems, and slice them thinly.
2. Beat the eggs and mix well. Heat a pan with oil, pour in the beaten eggs, and stir-fry until golden brown. Remove and set aside.
3. Add oil to the pan, sauté with chopped scallions, then add the tomatoes and stir-fry for a while. It's best to mash and stir-fry the tomatoes into a pulp-like consistency.
4. Add water, stir in the scrambled eggs, and simmer for a while. Once the sauce turns red, add salt and remove from the heat.
5. Add a pinch of salt when boiling the noodles.
6. Place the noodles in a bowl, pour the tomato and egg sauce over them (you can sprinkle with chopped cilantro and scallions for extra fragrance). Mix well before eating.
Tomato and egg noodles with pasta