1Instructions
- 1
Bring a large pot of water to a boil. Add the egg noodles and cook according to package instructions (usually 4-5 minutes). Drain and set aside.
- 2
While the noodles are cooking, dice the onion, mince the garlic, chop the hot peppers, and roughly chop the tomatoes.
- 3
Heat the sesame oil in a large wok or deep skillet over medium heat. Add the onion and sauté for 2-3 minutes until translucent.
- 4
Add the garlic and hot peppers, and cook for another 1 minute until fragrant.
- 5
Add the chopped tomatoes and salt. Stir well and cook for 5-7 minutes, until the tomatoes break down and form a chunky sauce.
- 6
Pour in the soy sauce and stir to combine.
- 7
Push the tomato mixture to one side of the pan. Crack the eggs into a bowl and beat lightly. Pour the eggs into the empty side of the pan and let them set for 30 seconds, then gently stir to create ribbons (egg drop style).
- 8
Mix the eggs into the tomato sauce, then add the cooked noodles. Toss everything together until the noodles are well coated with the sauce.
