Tomato and egg noodles

Overview

How to cook Tomato and egg noodles at home

Tags

• staple food
• noodles
• home cooking
• all-purpose flour
• chives
• egg
• light soy sauce
• sugar
• ketchup
• pepper
• salt
• sesame oil
• tomatoes
• water

Ingredients

Steps

1. 1 Mix the dough ingredients together and knead it into a smooth dough (the longer you knead, the chewier the dough will be). Cover with plastic wrap and leave it for about 20 minutes.

   

2. 2 Peel the tomatoes and cut into small cubes, and chop the chives.

   

3. 3 Beat the eggs, spread them into egg cakes and cut into small slices.

   

4. 4 Heat the pan with cold oil, add green onions and sauté until fragrant, add tomatoes and tomato paste and stir-fry until soft and soup comes out.

   

5. 5 Add light soy sauce and sugar and stir well, then pour in appropriate amount of hot water and bring to a boil.

   

6. 6 Sprinkle a little dry flour on the board and roll out the dough into thin sheets. Cut into strips.

   

7. 7 Take one, pinch both ends and use the strength of your wrist to stretch it outwards. While stretching, shake the noodles up and down until you like the thickness. Put one end on your left wrist, pinch the other end, pull out a small noodle piece from the top with your right hand and put it into the boiling water.

   

8. 8 Until all the dough pieces have been pulled out, roll them away.

   

9. 9 Add shredded eggs.

   

10. 10 Add appropriate amount of salt and pepper, pour in sesame oil, and sprinkle with chives.

    

11. 11 The finished product is smooth and chewy.

    

12. 12 Finished product

    

13. 13 Finished product