Tomato Egg Noodles – Easy Chinese Recipe

Tomato Egg Noodles are a simple Chinese comfort dish made with scrambled eggs, juicy tomatoes, and springy noodles. Based on the classic Tomato Egg Stir Fry (番茄炒蛋 / 西紅柿炒蛋), this version swaps rice for noodles and can be made two ways - dry with a savory sauce, or as a light noodle soup. Either way, it's quick, budget-friendly, and ready in under 20 minutes.

Jump to:

• About the Dish
• Why You'll Love This Recipe
• About the Ingredients (& Substitutions)
• How to Make Tomato Egg Noodles (Step by Step)
• Storage & Reheating
• Frequently Asked Questions
• Tomato Egg Noodles Recipe
• More Delicious Tomato Recipes 🍅
• Pin for later!

About the Dish

Tomato Egg Noodles (番茄炒蛋麵 / 西紅柿炒蛋麵) are a homestyle Chinese dish that builds on the well-loved tomato egg stir fry. Instead of serving the tomato-egg mixture with rice, it's paired with noodles for a quick and cozy one-bowl meal. Both dry and soupy versions are popular in Taiwan and China, making it a flexible comfort food that suits any mood.

Why You'll Love This Recipe

• Quick & Easy - Ready in about 20 minutes with simple pantry ingredients.
• Comforting & Satisfying - Juicy tomatoes, fluffy eggs, and chewy noodles make a cozy, balanced bowl.
• Flexible - Enjoy it dry with a rich sauce or as a light noodle soup - both versions are delicious.
• Budget-Friendly - Just a handful of affordable, everyday ingredients.
• Family-Friendly - Mild in flavor, but easy to spice up with chili oil or crisp if you like heat.

About the Ingredients (& Substitutions)

Eggs - The base of this dish. Beaten and scrambled until fluffy, they add protein and richness. You'll need 2 large eggs, but you can scale up if you want a heartier bowl.

Tomatoes - Use 1 medium ripe tomato (or 2 smaller ones). Juicy, ripe tomatoes give the best flavor. If using cherry or grape tomatoes, just halve them and stir fry until softened.

Noodles - Thin wheat noodles (yang chun noodles are traditional), but you can use ramen, udon, or even spaghetti if that's what you have on hand.

Ginger & Garlic - Adds depth and aroma. Fresh ginger works best, but you can use ginger paste for convenience. Garlic is optional but highly recommended for extra flavor.

Ketchup - A modern but common addition that enhances the sweetness and gives the sauce a richer tomato flavor. Technically optional tho if you don't have any at home!

Sesame Oil - Adds nuttiness and fragrance. Use just a drizzle - too much can overpower the dish.

Sugar - Helps balance the tanginess of the tomatoes. Adjust depending on how sweet or tart your tomatoes are.

White Pepper - Brings a mild heat and warmth that's typical in Chinese home cooking. Black pepper can be used if that's what you have.

Green Onion - Used as a garnish for freshness and color.

For Soup Version: Add 3-4 cups hot water or chicken broth to the tomato-egg base to create a light broth.

How to Make Tomato Egg Noodles (Step by Step)

First, gather your ingredients:

• 2 large eggs, beaten with a pinch of salt
• 1 medium ripe tomato (or 2 smaller tomatoes), cut into wedges
• 1 teaspoon ginger, minced or grated
• 2 cloves garlic, roughly chopped
• 2 bundles thin wheat noodles (about 6 oz total)
• 1 tablespoon ketchup
• 1 teaspoon sesame oil, plus more for finishing
• 1 teaspoon sugar (adjust based on tomato sweetness)
• ½ teaspoon white pepper, plus more to taste
• 1 green onion, chopped
• (Optional for soup version) 3-4 cups hot water or light chicken broth

Step 1. Beat the eggs
Crack the eggs into a bowl, add a pinch of salt, and beat until smooth. This helps the eggs cook up fluffy and flavorful.

Step 2. Scramble the eggs
Heat a wok or skillet over medium heat with a small drizzle of sesame oil. Pour in the beaten eggs and scramble until just set. Remove from the pan and set aside - they'll go back in later.

Step 3. Make the tomato base
In the same pan, add the tomatoes, ginger, garlic, ketchup, and sugar. Stir fry for 1-2 minutes until the tomatoes soften and release their juices.

Step 4. Combine with eggs
Return the scrambled eggs to the pan. Stir everything together, season with white pepper, and adjust with more salt or sugar if needed. This is your tomato-egg sauce (or broth base if making soup).

Step 5. Cook the noodles
Bring a pot of water to a boil. Add a pinch of salt and cook the noodles according to package instructions, usually 3-4 minutes. Drain well.

Step 6. Assemble (dry version)
Place noodles in serving bowls and spoon the tomato-egg mixture over the top. Drizzle with sesame oil and garnish with green onion.

Step 7. Soup variation (optional)
If you prefer a soupy version, add 3-4 cups of hot water or chicken broth to the tomato-egg mixture before serving. Let it simmer briefly, then ladle the broth over the noodles. Finish with sesame oil, white pepper, and green onion.

Storage & Reheating

Storage:

• Let the noodles and tomato-egg mixture cool completely before storing.
• Keep them in separate airtight containers in the refrigerator for up to 2-3 days.
• Not recommended for freezing, since eggs and tomatoes change texture once thawed.

Reheating:

• Stovetop (best): Reheat gently in a skillet or wok over medium-low heat with a splash of water or broth until warmed through.
• Microwave: Heat in short 20-30 second bursts, stirring in between, to avoid overcooking the eggs.

Frequently Asked Questions

Can I use cherry or grape tomatoes?
Yes - just halve them and stir fry until they soften and release their juices.

Do I need to use ketchup?
Ketchup adds sweetness and a rich tomato flavor, but you can leave it out or substitute with a spoonful of tomato paste.

What type of noodles work best?
Thin wheat noodles are most traditional, but ramen, udon, or even spaghetti can be used if that's what you have.

Can I make this vegetarian or vegan?
Vegetarian, yes (as written). For vegan, replace eggs with scrambled tofu or a plant-based egg alternative.

How do I make it spicy?
Add chili oil, chili crisp, or a sliced fresh chili when cooking the tomatoes.

More Delicious Tomato Recipes 🍅

If you love tomatoes like I do - then check out my other tasty tomato recipes!

• Tomato Bean Sprouts Soup - A light and healthy Chinese soup made with refreshing bean sprouts and tangy tomatoes.
• Tomato Fried Rice - A quick twist on fried rice with juicy diced tomatoes cooked right into the rice and veggies.
• Tomato Tofu Stir Fry - Tender tofu stir-fried with tomatoes and scallions for a savory and satisfying dish.
• Chinese Tomato Egg Stir Fry - A classic comfort food of fluffy scrambled eggs and tomatoes in a sweet-savory sauce.
• Tomato Egg Drop Soup - A traditional way to enjoy egg drop soup at home! The tomato adds a delicious flavor to the soup!

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