西红柿鸡蛋面 (xī hóng shì jī dàn miàn)
Since Chinese New Year is fast approaching, I felt like it is time to share my all-time favorite recipe/dish I’ve had after living in China. This humble dish was one of the most eye-opening things I’ve had, ever. Noodles with tomato and egg sauce.
It is only egg, tomato with noodles after all. You can probably visualize it in your head how it tastes. Probably bland and boring. You’d be wrong. The reason is in its innate simplicity. After years of professional cooking, I’ve learned that there is a beauty in simple things. Though it may be cliche…less really is more in this case.
Every Chinese home has their own variation of this classic dish. Here is a recipe I like to use. The measurements are largely dependent on the size of the tomatoes you use so feel free to adjust.
- 4 Eggs (Beaten)
- 4g = 1tsp Ginger (Minced)
- 4g = 1tsp Garlic (Thinly Sliced)
- 3 Medium Tomatoes (Large Diced)
- 9g = 2 tsp Salt
- 19g = 1-2 tbs Sugar
- 4g = 1tsp Light Soy Sauce
- 1 Scallion (Thinly Sliced)
- Cooking oil
- 400g = large bowl Cooked Noodles/Pasta
1. Heat up 2 tbs cooking oil in a nonstick pan on med/high heat
2. Scramble eggs just until they are cooked, then take out the eggs and set them aside in a bowl
3. Clean pan and heat another 2 tbs oil. Add the garlic, minced ginger and the white part of the chopped scallion. Allow to cook for about 20 seconds on medium heat, or until the ginger, garlic and scallion become tender.
4. Add the tomatoes, soy sauce, salt, and sugar
5. Cover pan and let it cook for 2 min and the tomatoes release their juice and become tender
6. Add in eggs back into the sauce.
7. Break eggs apart into the tomatoes making sure all the eggs are covered in the natural juices
8. Cook for 30 seconds, garnish with the green part of the scallions and serve on top of your cooked noodles/pasta.