A simple but tasty noodle, tomato egg soup with Lanzhou noodles. Very easy, healthy and quick to make.
Ingredients
- 4 tomatoes
- 4 eggs
- 4 stalks cilantro
- 2 stalks spring unions
- 3 bundles Lanzhou noodles
- 2 cups water
- 2 tbsp chicken stock powder
- 2 tsp sugar or Agave syrup
- 1 tsp pepper
- 1 tbsp light soy sauce
- 2 tbsp ketchup
- 2 gloves garlic
- 2 tbsp vegetable oil
- 1 tsp sesame oil
- 1 tsp salt, optional
Chop the garlic, cilantro and spring unions finely. Cut the tomatoes in bite size chunks. Heat a pan and add 1 tbsp vegetable oil. Make of the 4 eggs scrambled eggs, take it out of the pan when the eggs are almost done and set aside for later use. Add 1 tbsp vegetable oil in the pan and stir-fry shortly the garlic. After, add 3/4 of the tomato chunks and stir-fry for 2 minutes. Next, add the tomato puree and stir-fry for a minute. Add the water, chicken stick powder, pepper, light soy sauce and sugar to make to soup base. Let it simmer for 3 minutes till the tomatoes are softened. Finally, add the remaining tomato chunks, scrambled eggs, cilantro, spring unions and sesame oil. Optional is to add some salt. Let it cook for another 1 minute and turn off the heat. Cook the Lanzhou noodles for 4 minutes and divide it into 3 bowls and pour over the tomato egg soup. The noodle soup is ready.
