Tomato and egg noodles
Ingredients
- Tomatoes 300g
- Eggs 2
- Ham 1 ham
- Noodles 200g
- Onion 1 root
- Salt 1 tsp
- White sugar 1 small spoon
- Light soy sauce 2 spoons
- Oyster sauce 1 spoon
- Ketchup 1 spoon
- Cooked flour 1 spoon
Steps
1. Prepare all ingredients.
2. Boil water in a pot, add two more cold water to boil, add noodles and cook until they float, take them out and soak them in cold water.
3. Slice the ham in advance, dice the tomatoes into small dices, add a little salt, mix well and set aside.
4. Crack the eggs into a bowl, add a little salt, and stir in one direction with chopsticks to fully disperse the egg liquid. Heat oil in a pot, add eggs and break them up with chopsticks, fry until 8 cooked, remove and set aside.
5. Put the tomatoes into the pot and stir-fry the juice.
6. Add two spoons of light soy sauce,
7. A spoonful of oyster sauce,
8. A spoonful of sugar,
9. A spoonful of salt,
10. A spoonful of tomato sauce, half a bowl of water,
11. Add scrambled eggs and ham,
12. Add 10 grams of cornstarch and about 40 grams of water to the bowl, stir well and pour into the pot in three batches,
13. Pour in the gravy and stir it a few times with a spoon until the soup thickens.
14. Mix the prepared tomatoes, eggs, and ham evenly, pour it over the prepared noodles, and sprinkle with chopped green onions.
15. A bowl of tomato and egg noodles with rich soup, fragrant flavor, soft and chewy texture is ready.
Tips
- Pour the water starch into the pot three times to thicken it, so that the soup will be thicker.
