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Tomato Egg Noodle Soup by Chilli Chan's
[volumes][volumes]
How This Recipe Came About
Tjin’s International Foodstore and Chilli Chan’s have come together to honour cultural integrity with culinary innovation by creating a Tomato Egg recipe video. In this video presented by Tjin’s, Chilli Chan’s made this classic recipe using Chilli Chan’s Knife Cut Noodles.
Tomato Egg
A classic Chinese stir-fry dish, but make it with Taiwanese knife-cut noodles. Eyan Chan founder of a vegan Chinese chilli condiment brand Chilli Chan’s (@chillichans) turns the classic Tomato Egg stir-fry into a flavor-packed noodle soup. The best part? This recipe only takes 10 minutes. The noodles are sun-dried making it a healthy option and all seasoning used are already included inside the Chilli Chan’s noodles.
Ingredients
- 3 eggs
- 3 tomatoes (diced)
- 1 Tbsp sugar
- 1/2 Tbsp salt
- 1 Tbsp minced garlic or garlic paste
- 1 Tbsp tomato paste
- 1 Tbsp chicken or vegetable bouillon powder
- 4 cups of water
- 2 boxes of Chilli Chan's Knife-Cut noodles (Vegan XO & Sesame Soy)
- 1 Pak Choi
Instructions
Benodigdheden
Overige ingrediënten:
Stappen
Whisk the eggs as if you’re making an omelet.
Heat a pan on high and scramble the eggs, then set them aside.
Dice the tomatoes and add them to the pan. Stir-fry until soft.
Add the salt, sugar, garlic, tomato paste, chicken stock, and water. Let it simmer on medium heat until it comes to a boil.
Add the noodles and the noodle sauce sachets.
Add the pak choi.
Cook for 3-4 minutes until the noodles are al dente.
Serve in a bowl. Add some Chilli Chan’s crispy chili oil for an extra kick!
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