chinese

Shanxi Tomato and Egg Knife-Cut Noodles

Name: Shanxi Tomato and Egg Knife-Cut Noodles
Yield: 1 serving
Cuisine: chinese
Ingredients: 95 g all-purpose flour; 52 g water; 2 g salt; 87 g eggs; 225 g tomatoes; 12 g neutral oil; 10 g soy sauce; 5 g sugar; 13 g scallions, thinly sliced

This dish pairs eggs with all-purpose flour, tomatoes and neutral oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Hard

Balanced Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

24 g Protein

89 g Carbohydrates

22 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

95g all-purpose flour 346 kcal
52g water 0 kcal
2g salt 0 kcal
87g eggs 124 kcal
225g tomatoes 41 kcal
12g neutral oil 106 kcal
10g soy sauce 7 kcal
5g sugar 19 kcal
13g scallions, thinly sliced 5 kcal

Cooking instructions

all-purpose flourwatersalt
Mix flour, water, and salt into a shaggy dough. Knead 6 to 8 minutes until smooth; cover and rest 20 minutes.
salteggstomatoes
Cut tomatoes into wedges. Beat eggs with a pinch of salt.
eggstomatoesneutral oilsoy saucesugar
Heat oil in a pan. Scramble eggs until just set; remove. Add tomatoes to the pan and cook until saucy, 3 to 5 minutes. Stir in soy sauce and sugar, then return eggs.
water
Bring a pot of water to a boil. Knife-cut noodles: hold dough and shave thin slices directly into the boiling water. Cook 2 to 3 minutes until floating and tender.
eggstomatoessoy saucescallions
Drain noodles, toss with tomato-egg sauce, and top with sliced scallions.