Tomato Egg Noodle Stir-Fry

Instructions

1. 1

   Bring a large pot of water to a boil. Add the dried wheat noodles and cook according to package instructions (usually 5-7 minutes) until al dente. Drain and set aside.

2. 2

   While the noodles are cooking, dice the tomatoes, mince the garlic, and slice the green onion.

3. 3

   In a medium bowl, beat the eggs with a pinch of salt and black pepper.

4. 4

   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until just set. Remove the eggs from the pan and set aside.

5. 5

   Add the remaining 1 tablespoon of vegetable oil to the pan. Add the minced garlic and sauté for about 30 seconds until fragrant.

6. 6

   Add the diced tomatoes to the pan. Stir-fry for 2-3 minutes until the tomatoes start to soften and release their juices.

7. 7

   Sprinkle in the sugar, soy sauce, salt, and black pepper. Stir well to combine.

8. 8

   Add the cooked noodles to the pan and toss everything together, making sure the noodles are well coated with the tomato mixture.

9. 9

   Return the scrambled eggs to the pan and gently mix them into the noodles.

10. 10

    Stir in the sliced green onion, cook for another 1-2 minutes, then remove from heat.

11. 11

    Serve hot and enjoy your Tomato Egg Noodle Stir-Fry!