I’m here to share a quick and easy recipe today! I cook a lot of noodles dish for lunch (for myself) these days as it’s – as mentioned – quick, easy and satisfying. This noodles dish with cherry tomatoes, egg and spring onion is one example as I don’t have to de-frost anything (no meat involved) and it’s so easy to whip up in 15 minutes!
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What’s amazing about this dish is that the juice from the tomatoes combined with the noodles’ cooking water to create a sauce that is thick enough to coat the noodles – and all these happened without the use of any ketchup or tomato paste!
Hungry?
Step-by-step Photos | |
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| 1) Cook your noodles! Then heat oil and scramble one egg. Remove and set aside. | 2) Add in spring onion. |
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| 3) Followed by chopped cherry tomatoes. | 4) Splash in a little cooking water (from the noodles) and squash the cherry tomatoes. |
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| 5) Add in noodles. | 6) Toss to coat in the sauce and add in the egg. |
Easy Chinese Noodles with Cherry Tomatoes, Egg and Spring Onion (小番茄鸡蛋面)
Prep time
Cook time
Total time
By: Jasline N.
Yield: 1
Ingredients
- 60 to 70 grams dried Chinese noodles
- 1 tablespoon oil
- 1 egg
- 1 spring onion, finely chopped
- 150 grams cherry tomatoes, halved or quartered
Method
- Bring a pot of water to boil and season well with salt. Add in the noodles and stir frequently to prevent them from sticking. When the noodles are al dente, reserve ½ cup of cooking water and drain the noodles. Rinse the noodles under cold water and drain well.
- Heat ½ of the oil in a frying pan over medium heat. Add in the egg and scramble it. Remove the egg into a bowl when it's cooked.
- Heat remaining oil in the same frying pan over medium heat. Add in most of the spring onion (reserving the rest for garnish) and stir-fry for 30 seconds until fragrant. Add in the cherry tomatoes splash in a bit of reserved cooking water. Turn the heat up to medium-high and cook, squashing the cherry tomatoes and adding more cooking water until the tomatoes are soft. Add in the noodles and toss to coat. Stir in the egg. Add in more cooking water if needed (you may not need all the water). Taste and season with more salt if needed.
- Transfer the noodles into a serving bowl, garnish with remaining spring onion and serve.
Naggy Notes
- I used dried flat noodles - its width helps sauce cling on, but you can use fresh or other types of noodles.
- If your noodle water is salty enough, you will not need to add anymore salt to the sauce.
- Instead of cooking the noodles first then the sauce, you can cook them at the same time. Start cooking the egg once you add the dried noodles into the pot of water.
- If your noodle water is salty enough, you will not need to add anymore salt to the sauce.
- Instead of cooking the noodles first then the sauce, you can cook them at the same time. Start cooking the egg once you add the dried noodles into the pot of water.
All the yes! Love noodles, especially love easy noodle dishes. Going to add this to the week day dinner menu for sure. Do the chinese noodles have a different taste? I note you dont add spice or sauce. Does the sauce come from the tomato?
Hi Anna, yes the sauce comes from the tomatoes only. Some will add ketchup but I don’t want the ketchup taste to overpower the whole sauce, so I added the noodle water to create a looser sauce. The difference is more in the texture of the noodles. You can take a look at “mee pok” in this website, the noodles I used is very similar to this. http://www.seriouseats.com/2014/08/asian-noodle-shopping-guide.html
I could eat this every day and not get tired of it! So delicious. I am saving this for when my cherry tomatoes start to ripen!
Thank you Susan! Oooh you had a cherry tomato plant? How lucky!
Mmm! This looks so fresh and delicious! Sometimes the simplest things are simply the best ;D
Thanks Kenneth! Totally agree with you there! 😉
Looks so yummy! Your photography is amazing, really makes me want to try some of those noodles!
Thanks Jean! I’d love to see some food art if you made it!
好开胃的鸡蛋面， 真是简单又好味啊！
我也要学起来， 来日做给孩子们， 谢谢你的分享哦
不用客气，希望你的孩子会喜欢！
Simple yet tasty. … I like fuss-free stir-fry noodle 😀
Me too Karen, easier to cook and no need to think! :p
never known any chinese noodle with tangy cherry tomato before, looks really comforting and delicious!!!
Thank you Dedy, now you know 1! 😉
loving this vegetarian dish – bet Miss9 would love it, too.
I hope she will love it! 🙂
This reminds me of my mom’s noodle stirfry! Delicious and moreish!
Oooh does your mom makes it the same way as I did? What other improvisations did she make? I’m sure hers is a lot tastier!
Woo that looks really yummy and colourful!
Thank you!
This look beautiful Jasline and the picture is amazing:))
Thank you for the compliments Gloria!
Yummy thats my favorite way to serve a quick pasta dinner. Love it!!
Using pasta sounds amazing too, will try it the next time!
Oooh…yummy yummy indeed!!! The color of the tomatoes and the noodles looked so appetising…wished to have a bowl.
Thank you Charmaine! Wish I can make one for you now but I ran out of cherry tomatoes!