Tomato and Egg Dried Wheat Noodles

Method4 steps

1. 1

   Prep the Ingredients

   食材预处理

   Chop the scallions into rings; cut the tomatoes into chunks; cut the green bell peppers into diamond-shaped pieces; crack the eggs into a small bowl, add white vinegar, and whisk.

   小葱切成葱花；西红柿切块；青椒切成菱形块；鸡蛋打入小碗加白醋打散。

   ⏱3 min

   • 💡 Adding 2g of white vinegar to the eggs effectively removes the fishy smell.鸡蛋加2g白醋可以有效去腥
   • 💡 Cutting the tomatoes into smaller pieces makes it easier to release their juices.西红柿切小块一点更容易炒出汁
   
2. 2

   Prep the Eggs

   鸡蛋预处理

   Heat the wok and pour in 15-20g of cooking oil. When the oil is about 70% hot, pour in the egg mixture and quickly scramble. Once set, remove and set aside, leaving the residual oil in the wok.

   热锅倒入15-20g食用油，油温七成热时倒入蛋液快速划散，凝固后盛出备用，留底油。

   ⏱2 min

   • 💡 The oil must be hot enough for the eggs to be fluffy and tender.油温要足够，鸡蛋才会蓬松嫩滑
   • 💡 Do not cook the eggs too long; remove them as soon as they are set.炒蛋时间不宜过长，刚凝固即可
   
3. 3

   Make the Tomato and Egg Topping

   制作西红柿鸡蛋臊子

   In the residual oil, sauté the white parts of the scallions and minced garlic until fragrant. Add the tomatoes and green bell peppers and stir-fry until the juices are released. Add soy sauce and granulated sugar and stir-fry. Add one bowl of water and bring to a boil. Pour in the eggs and oyster sauce/chicken bouillon powder. Reduce the sauce over medium-low heat, then add the green parts of the scallions and sesame oil.

   锅中留底油炒香葱白和蒜末，加入西红柿和青椒炒出汁，加入酱油和白糖翻炒，加一碗清水煮沸，倒入鸡蛋和蚝油/鸡精，中小火收汁后加入葱绿和香油。

   ⏱7 min

   • 💡 Stir while reducing the sauce to prevent sticking.收汁过程中要搅拌防止粘锅
   • 💡 Adding sugar balances the acidity of the tomatoes.加糖是为了平衡西红柿的酸味
   
4. 4

   Cook the Noodles and Assemble

   煮面条与组合

   Add 500ml of water to the wok and bring to a boil. Add the dried wheat noodles. Once the noodles are soft, add 100ml of cold water. After it boils again and the noodles float, add another 100ml of cold water. When the edges of the noodles are translucent, they are done. Remove and place in a bowl with the topping, then toss to combine.

   锅中加500ml水烧开，下挂面。面条煮软后加100ml冷水，再次煮沸飘起后再加100ml冷水。待面条边缘透明即熟，捞出放入臊子碗中拌匀。

   ⏱8 min

   • 💡 Adding cold water in cycles makes the noodles chewier.循环加冷水是为了让面条口感更劲道
   • 💡 When the sides of the noodles are translucent, they are fully cooked.看到面条两侧呈透明状即代表熟透