Tomato Egg Noodles (番茄鸡蛋面)
番茄鸡蛋面 · fān qié jī dàn miàn
This is the soup a Chinese mother makes when you are sick or tired. The tomatoes break down into a bright red broth, the eggs become silky ribbons, and the noodles soak up every drop. It is humble, fast, and deeply satisfying — the definition of Chinese comfort food.
Ingredients
- ripe tomatoes, peeled and diced熟番茄🛒 local2 large (about 350 g)
- eggs鸡蛋🛒 local3 large
- wheat noodles (fresh or dried)小麦面条🛒 local200 g
- light soy sauce生抽🏮 asian1 tsp
- sesame oil香油🏮 asian½ tsp
- sugar糖🛒 local1 tsp
- neutral oil食用油🛒 local1 tbsp
- scallions, sliced葱花🛒 local2 stalks
- water水🛒 local500 ml
ripe tomatoes, peeled and diced: Choose tomatoes that are deeply red and soft to the touch — they break down into sauce easiest. Score an X on the bottom and blanch 30 seconds to peel.
wheat noodles (fresh or dried): Fresh egg noodles or Italian spaghetti both work. Ramen noodles are too chewy.
🌶️ Adjust to your taste
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Spice level
Saltiness
Oiliness
Make it vegetarian
Instructions
1Bring a large pot of water to boil for the noodles. Salt lightly.
烧水下面
2Score an X on each tomato bottom. Blanch in boiling water for 30 seconds, then transfer to cold water. Peel off skins and dice into 2-cm chunks.
去皮切块
🔍 Look for 30 秒 · 30 secondsVisual: 皮在十字切口处开始卷边与果肉分离Skin begins to curl and separate from the flesh at the X cuts
You know it's right when: 皮能轻松剥下Skin slips off easily with fingers
3Whisk eggs with a pinch of salt until uniform. Heat ½ tbsp oil in a pan over medium-high. Pour in eggs and let set 10 seconds, then scramble into large curds. Remove and set aside.
炒蛋盛出
🔍 Look for Medium-high 30 秒 · 30 secondsVisual: 蛋块金黄蓬松，中心略湿Eggs form fluffy golden curds, slightly underdone in center
You know it's right when: 蛋块离锅轻松，表面油亮Eggs release from pan easily, still glossy
4Add remaining oil. Add tomato chunks and a pinch of salt. Cook over medium-high, pressing tomatoes against the pan, until they break down into a thick sauce (about 4 minutes).
炒番茄成酱
🔍 Look for Medium-high 4 分钟 · 4 minutesVisual: 番茄已化为浓稠果酱状，锅边析出红油Tomatoes have collapsed into a thick, saucy jam; oil separates at the edges
You know it's right when: 酱汁浓稠挂勺，无多余水分Sauce is thick and coats the spoon; no watery liquid remains
5Pour in water. Add soy sauce and sugar. Bring to a boil, then add noodles and cook 2 minutes so the noodles absorb the tomato broth.
煮面入味
6Return scrambled eggs. Toss gently 30 seconds. Drizzle sesame oil, top with scallions, and serve.
回蛋出锅
🔍 Look forVisual: 汤色鲜红橙亮，蛋块热透Broth is bright red-orange and glossy; eggs are heated through
You know it's right when: 番茄鸡蛋香气，酸甜鲜美Tomato-egg aroma, sweet and savory
Tips
- · The tomato must be fully broken down — no chunks of skin or firm flesh should remain.
- · A pinch of salt on the tomatoes helps them release juice faster.
- · Cook the eggs until just set — they finish cooking in the broth later.
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