Tomato Egg Noodle Stir-Fry

Instructions

1. 1

   Bring a large pot of water to a boil. Add the dried noodles and cook according to the package instructions until al dente. Drain and set aside.

2. 2

   While the noodles are cooking, wash and cut the tomatoes into small wedges.

3. 3

   Crack the eggs into a bowl and beat them well with a fork or whisk.

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 tomato wedges and stir-fry for 2-3 minutes until they start to soften and release their juices.

6. 6

   Return the scrambled eggs to the pan with the tomatoes. Add the drained noodles and sprinkle with salt.

7. 7

   Toss everything together and stir-fry for another 2-3 minutes until the noodles are heated through and well combined with the eggs and tomatoes.

8. 8

   Taste and adjust seasoning if needed. Serve hot.