This is the first dish I ever learned to make. I have tried a variety of different ways of cooking Tomato Egg Noodles. By far, this version is the best!

Ingredients:

4 medium tomatoes

4 large eggs

1 tbsp tomato paste

2 cloves of garlic (minced)

1 inch of ginger (minced)

1 tsp of sugar

1/2 tsp of salt

1 tbsp water

1/2 tsp chicken bouillon powder

2 stalks of scallions (chopped)

Cornstarch slurry:

2 tsp of cornstarch

2 tsp of water

Egg mixture:

4 eggs

1/4 tsp salt

1/2 tbsp Chinese cooking wine

1/8 tsp sesame oil

Instructions: 

1. Make egg mixture by adding salt, Chinese cooking wine and sesame oil, beat eggs.
2. Add egg mixture to oiled wok, scramble the eggs and remove from wok as soon as no runny part is left. Set aside.
3. Add tomato paste to oiled wok, cook until it turns dark red.
4. Add minced ginger, minced garlic, cook until fragrant.
5. Add chopped up tomato, add water, salt, sugar, chicken bullion powder and cornstarch slurry.
6. Add the cooked eggs.
7. Mix everything together, cover the wok and cook until the tomatoes are completely softened and appear mushy on the edge.
8. Uncover, and continue to stir-fry over medium heat until the sauce thickens to your liking.
9. Cook your favorite noodles according to package instructions.
10. Top up with chopped scallions.