The Easiest Tomato Egg Noodles You Will Ever Make

Here's another simplified version of a popular Chinese dish: Tomato Egg Stir-fry, served with noodles! And it's simplified because we're making it straightforwardly on one pan. No need to transfer the scrambled eggs elsewhere and what not like other versions of this recipe, and definitely no need to preboil your tomatoes or whatever. Keep the skin, it's good for you.

This serves 3 skinny legends or 2 regular people or 1 really hungry fellow (as always, I'm that fellow).

INGREDIENTS:

~ 250 grams of wheat noodles of choice.
~ 3 Eggs.
~ 450 grams of tomatoes.
~ 3 cloves of garlic. If you add more, you'll taste more garlic than tomatoes.
~ A bunch of green onions or spring onions or scallions, whatever you call it.
~ Some cooking oil, make sure it's enough to scramble the eggs.
~ A tablespoon of light soy sauce.
~ A tablespoon of oyster sauce.
~ A tablespoon of MSG or chicken stock.
~ Enough water to make it saucy.
~ Salt to taste.
~ Optional: white pepper.

HOW TO COOK:

1. Prepare your water to boil the noodles. Preferably, use the same pan or wok for stir frying later to save time.
2. While waiting for the water to boil, mince your garlic, separate the whites and greens of your scallions, and mince those too.
3. Dice your tomatoes. The smaller it is, the faster it cooks into a nice mushy gravy.
4. Crack your eggs in another bowl and beat 'em like it insulted your mother.
5. Boil your noodles per package instructions, and then rinse them under cold running water once they're done for better texture and to prevent it from overcooking. Strain and set aside.
6. In the same pan (dried of course), add enough oil and scramble your eggs.
7. Push the eggs to one side and stir-fry the minced garlic and the white part of the scallions till fragrant.
8. Toss in those diced tomatoes and add a pinch of salt around it. That way, the tomatoes will sweat and cook faster.
9. Add some water, just enough to slightly submerge everything. Don't put too much because the tomatoes will release its own liquid. You can always add more water to your liking later.
10. Add in your light soy sauce, oyster sauce, MSG or chicken stock, and white pepper if you want. Cook it down until the tomatoes are mushy and everything's all gravy-like.
11. Add some water if you want it more saucy and add salt according to your preference.
12. Those noodles you set aside? If it's sticking, just rinse them under running water to separate them again. No oil needed.
13. Plate the noodles, pour that tomato egg gravy on top and garnish with the green part of the scallions. Mix and devour!