Tomato and egg noodle (西红柿鸡蛋面)

This recipe is from Daniel who also took the below photograph (of my cooking). Thanks!

ingredients

(makes 2-4 servings)

• 4 tomatoes

• 4 eggs

• olive oil

• salt, sugar

• corn starch

preparation

• cut tomatoes

  • cut tomatoes in half down the middle

  • "V"-shaped cut to remove green parts but save as much flesh as possible

  • cut into fourths with evenly spaced vertical cuts

  • cut into eighths with a horizontal cut

• crack eggs into a container and beat

cooking

• cook eggs first

  • oil in pan

  • preheat before putting eggs in (added drop of water should sizzle)

  • spread evenly initially

  • use chopsticks to pull into center, form sheets, let solidify, pull again

  • add salt

  • take eggs out

• cook tomatoes

  • put tomatoes in

  • add salt at the beginning to get water out (something about osmosis)

  • flatten tomatos with wooden spoon (to press out the liquid)

  • keep the lid on to prevent boil off, occasionally open and press again

  • let cook for a bit

  • add salt, sugar, one spoon of corn starch mixed in water

  • let cook

• add eggs, mix, done

noodles

• follow the instructions on the package

• generally speaking, bring a quart of water to a boil

• add noodles and let cook for 3-5 minutes

• take the noodles out and rinse under cold water