Tomato and Egg Noodles

Method

1. 01

   Step 1

   Prepare the ingredients; the tomatoes can be larger.

   

2. 02

   Step 2

   Peel and dice the tomatoes, beat the eggs, and chop the scallions. (Tomatoes are easy to peel if you blanch them in boiling water, but I was lazy and just lightly roasted them over a flame.)

   

3. 03

   Step 3

   Heat oil in a pan, pour in the beaten eggs, and scramble the eggs.

   

4. 04

   Step 4

   Add the diced tomatoes and stir-fry constantly until they are almost cooked through and have a mushy texture.

   

5. 05

   Step 5

   Add salt, pepper, and vinegar (because eggs are naturally flavorful, I usually don't add chicken bouillon or MSG), then add a bowl of water. Bring to a boil, then reduce heat and simmer until the sauce thickens.

   

6. 06

   Step 6

   The meat sauce is now ready. While the sauce is reducing, roll out the dough.

   

7. 07

   Step 7

   When cooking noodles, add a little salt to the water; this will make the noodles more chewy.

   

8. 08

   Step 8

   Once the noodles are cooked, the meat sauce should be almost done. Before taking the meat sauce off the heat, thicken it slightly with cornstarch, or you can skip this step.

   

9. 09

   Step 9

   Pour the meat sauce over the noodles... Let's eat! And have a bowl of noodle soup too, so refreshing!