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Easy Chinese tomato egg noodles

You'll be coming back to make this dish over and over again. Made with eggs, noodles, tomatoes, scallions and ginger, this soup dish is the perfect thing to make on a cold winter day. 



  • 6 large eggs
  • 1 teaspoon sesame oil
  • 1 tablespoon water
  • 3/4 teaspoon salt
  • 1 lb noodle of choice (Chinese dry wheat noodles used in recipe)
  • 2 lbs tomatoes, cut into wedges
  • 2-3 scallions, cut thinly (reserve some of the green part for garnish)
  • 2 thin slices fresh ginger (optional)
  • 3 cloves garlic, finely minced
  • 1 tablespoon tomato paste (optional when tomatoes are not in season)
  • 1 tablespoon sugar, more or less depending on sweetness of tomatoes
  • 1-2 teaspoon kosher salt, to taste
  • 2 cups of choice of broth
  • 1 tablespoon tamari or soy sauce
  • Drizzle of sesame oil, for serving


  1. Bring a large pot of water to a boil for the noodles.
  2. Heat a wok over medium and whisk egg ingredients together in a bowl. Once the wok is hot, add a drizzle of oil and pour in the egg mixture. Move it around constantly with a spatula as it cooks. Don’t overcook. Lift the egg out of wok as soon as there is just barely any runniness remaining. Put back into the bowl and set aside.
  3. By now the pot of water should be at a boil. Season water with salt and cook noodles according to package directions.
  4. Drain and give noodles a rinse under cold water and allow excess water to drain off. TIP: I like rinsing Chinese wheat noodles in cold water as I find it gives them a nicer, more slurp-able mouthfeel. The hot tomato soup will warm everything back up when served. Toss noodles with a touch of sesame oil if you feel they may stick together. Divide noodles among serving bowls.
  5. Increase the heat a little to medium-high. Add another drizzle of oil to the wok and add in ginger slices (if using) and chopped scallions. Stir around and cook for 30 seconds then add minced garlic. Cook for another 30 seconds or until the garlic has taken on a bit of colour.
  6. Add chopped tomatoes. Stir fry them around to toss and bring to a simmer. Season with salt and sugar. Make sure to taste and season. TIP: the amount of sugar varies depending on the time of year and how naturally sweet your tomatoes are. Cook for two to three minutes or until tomatoes have softened and released a lot of their juices, but are still intact in visible pieces and not fully cooked into sauce.
  7. Add broth and bring to a simmer. Taste again and season with salt as needed depending on the sodium content in your broth.
  8. Add back the cooked eggs, using your spatula to break them up a bit into bite-sized pieces.
  9. Finish with tamari/soy sauce and a drizzle of sesame oil.
  10. To serve, ladle over prepared bowls of noodles. Garnish with reserved scallions and enjoy! 

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