Tomato Egg Lamian (Chinese Home-Style Tomato Scrambled Egg Noodle Soup)
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
This two-serving noodle soup uses 240 g fresh wheat noodles, 300 g tomato, and 3 eggs.
Read more
Cut the tomatoes into large pieces, finely slice 25 g green onion, and beat the eggs until the whites and yolks are evenly combined. Heat 1 tablespoon neutral oil over medium heat, pour in the eggs, and fold them broadly for about 30 seconds. Remove them while still slightly wet so they remain soft when returned to the broth. Lower the same pot to medium-low heat and cook some of the green onion with 1 teaspoon minced garlic for 40 seconds. Add the tomatoes and press them as they cook for 4 minutes, stopping when they have released plenty of red juice. Pour in 800 ml chicken stock, 1 tablespoon soy sauce, and 1 teaspoon sugar, then simmer for 5 minutes over medium heat. Add the fresh noodles and loosen them with chopsticks, cooking until their centers retain a little firmness. Reduce the heat, return the eggs for only 1 minute, and serve with the remaining green onion while the egg pieces are still soft and distinct.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut 300 g tomatoes into large pieces and finely slice 25 g green onion.
Beat 3 eggs until the whites and yolks are evenly combined.
- 2Control
Heat the pot over medium heat and add 1 tablespoon neutral oil.
Pour in the eggs, stir in broad folds for about 30 seconds, then remove them while still slightly wet to prevent toughness later.
- 3Control
Lower the same pot to medium low heat and cook the scallion with 1 teaspoon minced garlic for about 40 seconds, just until fragrant. Add the tomatoes and press them as they cook for 4 minutes.
- 4Control
When the tomatoes release red juices, add 800 ml chicken stock, 1 tablespoon soy sauce, and 1 teaspoon sugar.
Bring to a boil, then simmer over medium heat for 5 minutes to round the broth.
- 5Heat
When the broth tastes tangy and lightly sweet, add 240 g fresh wheat noodles and loosen them with chopsticks or tongs.
Boil until the centers are just slightly firm, avoiding overcooking in the hot broth.
- 6Finish
Reduce the heat to medium low and return the reserved eggs, warming them for only 1 minute so they stay in soft pieces.
Transfer the noodles and broth to bowls, top with remaining scallion, and serve hot.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Tomato egg lamian sautees ripe tomatoes into a tangy broth finished with soft-scrambled eggs.
- Finish cue
- Reduce the heat to medium low and return the reserved eggs, warming them for only 1 minute so they stay in soft pieces.
- Avoid this
- Boil until the centers are just slightly firm, avoiding overcooking in the hot broth.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
27min, 9 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
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