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 tomatoes 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