Chilli tomato and egg noodles

Chilli tomato and egg noodles


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About this recipe: Use a pack of Chinese egg noodles to whip up this quick dish with strips of chilli-spiced eggs and chunks of fresh tomatoes.

Jan Cutler

Serves: 4 

  • 250g fine Chinese egg noodles
  • 3 eggs
  • 2 tsp semi-skimmed milk
  • 1/4 tsp crushed dried chillies
  • 2 tsp sunflower oil
  • 4 large ripe tomatoes
  • 2 tbsp sunflower oil
  • 2 tsp red wine vinegar

Prep:5min  ›  Cook:8min  ›  Ready in:13min 

  1. Cook 250g fine Chinese egg noodles in a large pan of boiling vegetable stock or water for 3 minutes or until tender. Meanwhile, lightly beat 3 eggs with 2 tsp semi-skimmed milk, 1/4 tsp crushed dried chillies and seasoning. Heat 2 tsp sunflower oil in a 20cm nonstick frying pan over a medium heat. Pour in half the egg mixture, tipping the pan to spread out the egg in a thin, even layer. Cook for 1 minute or until set and lightly browned underneath. Slide the omelette out of the pan onto a plate. Repeat with the remaining egg mixture, then cut both omelettes into fine strips. Drain the noodles well, return to the pan and cover with a lid to keep warm. Dice 4 large ripe tomatoes. Add 2 tbsp sunflower oil and 2 tsp red wine vinegar to the frying pan. Add the tomatoes and heat until the mixture bubbles. Add this mixture and half the omelette strips to the noodles and gently toss together. Pile the noodles onto warmed serving plates and top with the remaining omelette strips.

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