Tomato and Egg Noodles

This 20-minutes one-pot Tomato and Egg Noodles recipe features juicy peeled tomatoes, savory soy-based sauce, and perfectly pan-fried eggs with crispy edges and runny yolks. Cooked all in one pan, the noodles soak up the rich tomato broth, making it a comforting and easy meal. Customize with your favorite toppings like spam, veggies, or fresh herbs for a quick, satisfying dish.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Soak 2 frozen tomatoes in cold water for 10 minutes.

Step 2

Combine all the sauce ingredients (listed above) in a small bowl and stir until well blended.

Step 3

Once the tomatoes are softened, peel off their skin and chop into bite-sized pieces.

Step 4

Heat 2 tbsp chili oil (or 1 tbsp regular oil) in a nonstick pan over medium heat.

Step 5

Gently crack 2 eggs into the pan and sauté until both sides are golden and crispy, with a runny yolk (or fry sunny-side up eggs if preferred). If using spam, sauté it together with the eggs. Remove the eggs and spam and set them aside on a plate.

Step 6

In the same pan, use the leftover oil to sauté 1 tsp minced garlic over medium heat for 30 seconds.

Step 7

Add chopped tomatoes and pan-fry for 1 minute.

Step 8

Pour in the prepared sauce, stir to combine.

Step 9

Add 1 portion of fresh noodles directly into the pan. Use chopsticks to gently spread the noodles over the tomato sauce.

Step 10

Cover the pan with a lid and cook over medium heat for 5 minutes, or follow your noodle’s package instructions.

Step 11

The tomatoes will release water to create a broth. If you want more soup, add some hot water to adjust based on your preference.

Step 12

Place the fried eggs on top of the noodles. Add your favorite toppings like pan-fried spam, beansprouts, or greens. Garnish with chopped green onions or cilantro.

Step 13

Enjoy your cozy, savory bowl of tomato and egg noodles! Perfect for any time you want a quick, comforting meal with a hint of spice🌶️ or not, your choice!

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