Tomato and Egg Stir-fry with Noodle

3 from 2 votes

Tomato and Egg Stir-fry with Noodle

This Stir-fried Eggs with Tomatoes and Noodles is great for any meal of the day. If you are looking for something light, simple, healthy yet filling and delicious, give it a try.

Prep Time10

Cook Time15

Total Time25

Course: Main Dish

Cuisine: Chinese, Vietnamese

Keyword: scrambled eggs with noodles, tomato and egg stir-fry with noodle

Servings: people

Calories: 341kcal

Author: Sophie

Ingredients

3.5 oz dried rice noodles (or 2 servings of fresh noodles)
cooking oil
3 large eggs
1/2 teaspoon salt, divided (to taste)
1 tablespoon minced ginger
1/4 cup thinly sliced yellow onions (about 50g, optional)
3-4 medium to large ripe tomatoes, cut into thin wedges (about 12-14oz/350-400g)
3.5 oz choy sum, cut into 2-inch short sections (or bok choy, spinach, beansprouts)
1/4 - 1/2 teaspoon dark soy sauce
black pepper
1 tablespoon chopped scallions (for garnishing)

US Customary - Grams

Instructions

Prepare rice noodles according to package instructions and let them drain well. Then toss with the dark soy sauce.
Place a nonstick pan over medium heat and add some cooking oil. Beat the eggs with ¼ teaspoon salt, then pour the beaten eggs into the pan. Once you see the egg start to set around the edges, push the outer edges towards the center. Then remove it from the pan while still runny.
Add some more cooking oil to the same pan. Then add half of the minced ginger and cook briefly until fragrant. Add the sliced onions and continue to stir and cook for another minute.
Add tomatoes to the pan. Stir-fry and let them cook down until softened and saucy. You can also add 1-2 teaspoons of water to help them break down. This may take 4-5 minutes. Season with ⅛ of salt (or to taste).
Add scrambled eggs back to the pan, break up the eggs and toss with the tomatoes briefly. Remove the pan from the heat and set the eggs and tomatoes mixture aside.
Place a heavy bottomed skillet over medium heat and add cooking oil. Once the oil is hot, add choy sum. Stir-fry until the vegetable is crisp-tender. You can add a small splash of water to help the vegetable cooked through. Transfer to a plate.
Increase the heat to medium-high. Add some oil and the remaining minced ginger. Sauté briefly until fragrant then add the rice noodles. Stir-fry for 1-2 minutes and then add back the vegetable. Toss to combine and season lightly with the remaining salt (or to taste).
Transfer stir-fried rice noodles and vegetable to serving plates. Place the scrambled eggs and tomatoes mixture over the noodles. Sprinkle plenty of black pepper and garnish with chopped scallion. Serve right away.

Notes

The dish is still tasty without the onion and vegetable.

Depending on your tomatoes, you may want to add a pinch of sugar in Step 4 to bring out the taste. For me, it's not needed.

Nutrition