TOMATO EGG NOODLES

TOMATO EGG NOODLES

#SIAintheKitchen

I’ve really been on a tomato-egg kick lately! I always felt that tomatoes weren’t a common ingredient in Asian cuisines but boy, was a I wrong!

Tomatoes are common in Chinese cuisine, in Hong Kong, southern Vietnam and even Myanmar and Myanmar. For me, tomatoes just don’t equate with Asian cuisine. After rediscovering on my last trip to Asia via a layover in Hong Kong, I thought I would try it out myself. I made myself an easy bowl of tomato egg noodles. Super yum!

I love the acidity and sweetness that comes with fresh tomatoes and when cooked down, makes into a nice sauce, especially when jazzed up with aromatics and a splash of Shaoxing wine. The eggs for this dish add a much-needed creaminess when slurped up. You can make the dish even splashier but adding julienned cucumber on top for a refreshingly summer dish. I think this would go great with some roughly chopped coriander as well.

TOMATO EGG NOODLES - serves 2 (adapted from China Sichuan Food)

• 2 tbsp vegetable oil

• 3 roma tomatoes, diced

• 3 free-range eggs, beaten

• 4 cloves garlic, minced

• 1 tsp minced ginger, fresh

• 2 tbsp soy sauce

• 2 tbsp Shaoxing wine

• 4 scallions, sliced

• roasted nori, cut thinly into strips (optional)

• 200g sanuki udon noodles, frozen

1. Prepare the udon noodles according to packaged directions. Drain and set aside.

2. In a saucepan, heat the vegetable oil over medium-high. Once the oil is hot, add in the garlic and ginger. Saute for 2 minutes. Add in the tomatoes and cook down for 5 minutes or until the juices begin to release. Add in the soy sauce and Shaoxing wine. Slowly swirl in the eggs and lightly scramble in the pan. Add the noodles and toss together.

3. Divide the noodles into two bowls and top with scallions and nori.