Tomato and Egg Noodles

Method

1. 01

   Step 1

   Prepare all the ingredients and seasonings needed for stir-frying. [The tomatoes in picture one look like a lot—that's because they're quite small. Local tomatoes are small and sour, which is my favorite. I used to buy a lot, wash them, drain them, and freeze them. I just take them out when I want to eat them.]

   

2. 02

   Step 2

   Set up a pot! Pour in a suitable amount of cooking oil [I used a small amount]. Once the oil is hot, pour in the prepared eggs and stir a couple of times. Otherwise, the eggs will become overcooked and lose their "vitality" in the soup! Then, remove them and place them in a bowl for later use.

   

3. 03

   Step 3

   Pour in the tomatoes. [Note: The amount depends on the amount of tomatoes and your taste. You can add some cooking oil if needed.]

   

4. 04

   Step 4

   Stir-fry until the juices are released, then add the prepared ginger slices and garlic cloves, and stir-fry together.

   

5. 05

   Step 5

   Pour in water and bring to a boil over high heat. Then add noodles, eggs, a little soy sauce, and salt, and cook over medium heat.

   

6. 06

   Step 6

   Add the rapeseed shoots when they are almost cooked. [This step can be omitted; add according to your own taste. I'm an egg lover, so I added a hard-boiled egg as well (^_^*)]

   

7. 07

   Step 7

   Remove from the pan, put in a bowl, and sprinkle with tender scallions! Snap! Time to eat!