15-Minute Tomato Egg Noodles

4 from 1 vote
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Make this quick tomato egg noodles when you’re in a rush because it takes no time to whip it up for a comforting meal. The scrambled eggs are cooked with tomatoes, aromatics, and a drizzle of soy sauce to create a simple scrumptious sauce, served on top of boiled noodles. So simple and hearty. {Gluten-Free adaptable}

Childhood nostalgia

I was recently chatting with some American friends who had visited China. And I asked them what the best Chinese dishes they had tried were (typical me!). I was impressed by the variety of different responses I got: dan dan noodles, lamb skewers, and of course, pork dumplings. However, I was surprised to learn that their everyday go-to dish was stir-fried egg and tomato.

On second thought, maybe this shouldn’t be so surprising. In my popular post showing how to make this very classic Chinese dish, I remarked how badly overseas Chinese students miss this simple home comfort. For me, being in the US for so long, the sweet, sour, and savory aroma of tomato and egg brings back nostalgic feelings of childhood. Even during my days of doing military-style training in pretty harsh conditions, this meal was one of the highlights each week. Its modest homeyness makes it a reliable staple for Chinese people and foreigners alike.

Quickest one bowl dinner

Stir-fried tomato and egg can be found at pretty much every restaurant across China, and at many Chinese restaurants in the US. Although no two will be exactly the same, they all require minimal ingredients and are incredibly quick to make. Most often it comes with a side of rice. The rice soaks up all of the sweet-sour juices and pairs beautifully with the textures of the tomato and the egg. Unfortunately, not all tomatoes in China are made equal. Many of them are tough and flavorless, having been grown in greenhouses with lots of chemicals.

I’ve found that I can get perfectly ripe, juicy tomatoes here in the US at my local farmers’ market. They cook up just right for this dish. Don’t assume it needs to be fancy though – when I really have no time, I can just grab some canned tomatoes from the pantry. They also work superbly! Prepare some fast-cooking noodles while you’re making the stir fry, then combine the two elements in serving bowls. You can finish it with the addition of the nutty sauce from this recipe for a truly magical experience!

Most perfect of all, this is the best dish you could cook in the shortest amount of time. It really only takes 15 minutes for something warm, filling, and timelessly yummy.

More delicious one-bowl recipes

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

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15-Minute Tomato Egg Noodles | Make this dish when you’re in a rush because it takes no time to whip it up for a comforting meal. The scrambled eggs are cooked with tomatoes, aromatics, and a drizzle of soy sauce to create a simple scrumptious sauce, served on top of boiled noodles. So simple and hearty. {Gluten-Free adaptable}

15-Minute Tomato Egg Noodles

4 from 1 vote
Make this quick tomato egg noodle dish when you’re in a rush because it takes no time to whip it up for a comforting meal. The scrambled eggs are cooked with tomatoes, aromatics, and a drizzle of soy sauce to create a simple scrumptious sauce, served on top of boiled noodles. So simple and hearty. {Gluten-Free adaptable}
Use tamari to replace soy sauce and rice noodles to make this dish gluten-free.
Author: Maggie Zhu
Course: Main
Cuisine: Chinese
Keyword: one-bowl
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2 servings

Ingredients

  • 8 oz. (225 g) wheat noodles , dried (or udon noodles)
  • 1 and 1/2 tablespoons peanut oil (or vegetable oil)
  • 4 eggs , beaten
  • 2 green onions , chopped
  • 3 cloves garlic , chopped (yields about 1 tablespoon)
  • 2 cans (28 oz. / 800 g in total) tomatoes , diced (or 4 ripe tomatoes, or a mix of both)
  • 1 teaspoon soy sauce
  • 1 teaspoon salt (or to taste)
  • 1 tablespoon sugar
  • Homemade nutty sauce to serve with (Optional)

Instructions

  • Bring a large pot of water to a boil over high heat. Cook the noodles according to the instructions on the package. Once done, run under tap water to cool. Drain and set aside.
  • Heat 1 tablespoon of oil in a medium-sized non-stick pan over medium-high heat until hot. Add the eggs and let them sit without touching until the bottom side is done, but the top is still raw, about 30 seconds. Stir with a spatula, chopping the egg into bite-sized pieces, until the eggs are just cooked. Transfer the eggs to a plate and set aside.
  • Add the remaining 1/2 tablespoon oil, green onion, and garlic to the pan. Stir a few times to release the fragrance. Add the tomatoes and/or canned tomato. Stir and cook until the tomatoes turn tender, about 2 minutes. Add the soy sauce and stir to mix well.
  • Add the cooked eggs, salt, and sugar. Stir everything together to mix well. Taste the sauce. Adjust the seasoning by adding more salt and/or sugar, if needed. Transfer everything to a big plate.
  • To serve, divide the noodles among the serving bowls. Add a few spoonfuls of the tomato egg sauce. Mix well and enjoy! To spice up the noodles, you can use the nutty sauce from this recipe. The flavors go very well together.

Nutrition

Serving: 1serving, Calories: 476kcal, Carbohydrates: 51.1g, Protein: 19.2g, Fat: 21.9g, Saturated Fat: 5g, Cholesterol: 368mg, Sodium: 1154mg, Potassium: 237mg, Fiber: 3.2g, Sugar: 11.7g, Calcium: 103mg, Iron: 5mg
Did You Make This Recipe?Don't forget the last step! Tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!
15-Minute Tomato Egg Noodles | Make this dish when you’re in a rush because it takes no time to whip it up for a comforting meal. The scrambled eggs are cooked with tomatoes, aromatics, and a drizzle of soy sauce to create a simple scrumptious sauce, served on top of boiled noodles. So simple and hearty. {Gluten-Free adaptable}

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Reader Questions and Reviews

  1. Celine says:

    My Shanghainese grandparents cook it a bit differently – lots of water for the tomatoes, no garlic, and a generous handful of Shanghaiese bok-choy – but yes, this is THE comfort food. It is not for festive occasions, but I’ve had it in all the sad situations that have ever happened to me. *homesick* I don’t really need instructions for this dish, but thank you so much for the sharing the story!

  2. Cindy says:

    When you use canned tomatoes, how big is each can?

    • Maggie says:

      Hi Cindy, I used 14 oz (400 g) can in the recipe.

  3. Alanna says:

    4 stars
    This dish was absolutely delicious! I love the tanginess of the tomatoes with some soy sauce and egg. The only thing that didn’t turn out ideal was the noodle texture. I cooked my wheat noodles through, but upon adding them to tomato egg sauce, they become soggy and started disintegrating a little. Next time, I hope to either make the noodles al dente or just spoon the sauce on top of the noodles like you suggested. Either way, wonderful recipe and so quick to make!

  4. Grace says:

    Oh my days. Maggie. I’ve just discovered you and I am bookmarking your page. Just tried your tomato noodle recipe and i’m bowled over. Added a few extra details like peanuts, furikake and ginger. Even added a bit of wasabi to the tomato sauce to give it a kick. The whole experience was delicious. My husband said its a new favorite of MINE so I had to write and give you Kudos.
    As a brit living in California i’ve discovered, in a big way, asian cooking and cuisine . So approachable and value for money .
    Keep up the amazing work you have yourself a follower.

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