Tomato and egg noodles

Methods

Step 1

In a frying pan, heat 3 generous tbsp of the vegetable oil on a high heat. Whisk the eggs in a bowl, then pour into the hot oil. Allow the eggs to cook and form before stirring with a spatula in no more than two circular strokes. The idea is for the egg to cook and fluff up like a sponge. When the egg is nearly cooked (when you cannot see any liquid), season generously with 1⁄2tsp salt and 1tsp of the sugar. Remove from the pan immediately and set aside.

Step 2

Add another 1-2tsp of the vegetable oil to the same pan and bring to high heat. When the oil starts to smoke, add the tomatoes, garlic and ginger and fry, in batches if necessary, until the tomatoes are golden and blistered. Add 1tsp sea salt.

Step 3

Pour the stock into the pan and let it simmer for about 15 minutes. Add the soy sauce and oyster sauce, and let it reduce to a velvety consistency. Taste and season with the remaining sugar and the rice vinegar, adjusting the sweetness or sourness to your taste.

Step 4

Add the cooked eggs, breaking them down with a spatula to bite-size pieces. Turn the heat to low once the eggs have fluffed up again.

Step 5

Bring a pan of salted water to boil, add the noodles and cook for about 2-3 minutes according to packet instructions. Strain and add to the pan, bringing the heat to medium and cooking for about 1 minute. Fold the noodles into four bowls. Ladle over the egg and tomato.