Tomato Egg Lamian (Chinese Home-Style Tomato Scrambled Egg Noodle Soup)
Tomato egg lamian is a Chinese home-style noodle soup where ripe tomatoes are sauteed until they break down into a tangy, slightly sweet broth. Soft-scrambled eggs are folded in, adding mild richness. Fresh wheat noodles go directly into the pot, picking up the broth's flavor as they cook. No heavy spices are involved - the dish relies on the natural taste of its few ingredients. It takes about 27 minutes total and is widely eaten across China as an everyday meal.
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Instructions
- 1
Cut tomatoes into chunks and beat eggs with a pinch of salt.
- 2
Scramble eggs softly in oil, then remove and set aside.
- 3
Saute scallion and garlic, then cook tomatoes until they soften and break down.
- 4
Add stock, soy sauce, and sugar; simmer 5 minutes.
- 5
Cook noodles in the broth, then return eggs and simmer 1 minute.
- 6
Serve hot and finish with extra scallion.
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