Braised Egg Noodles with Tomato and Chili
These braised egg noodles are savory, saucy, and packed with bold flavor from sweet bean sauce, spicy bean sauce, and Shaoxing wine. Soft scrambled eggs, tomato, and zucchini come together in one wok for a quick, satisfying meal that works perfectly for lunch or dinner.
Servings2 Portions
Prep Time15 Mins
Cook Time15 Mins
Difficulty
Easy
Ingredients
2
- large eggs4
- cooked noodles2 portions
- tomato1 small
- julienned zucchini1 cup
- red chili pepper1
- garlic1 tbsp
- neutral oil, divided3 tbsp
- sweet bean sauce1 tbsp
- spicy bean sauce1 tbsp
- rice vinegar1 tbsp
- Shaoxing wine1 tsp
- dark soy sauce0.5 tsp
- water0.5 cup
- salt1 pinch
- sesame oil0.5 tsp
- scallion1
Step-by-Step Instructions
01
If the noodles are not already cooked, prepare them according to the package directions. Drain and set aside so they are ready for serving.
02
In a small bowl, whisk together the sweet bean sauce, spicy bean sauce, rice vinegar, Shaoxing wine, dark soy sauce, and 1/2 cup water to make the braising sauce.
03
Heat a wok or large skillet over medium-high heat until hot. Add 2 tbsp of neutral oil, then pour in the beaten eggs. Gently scramble until just set but still soft, then transfer to a plate.
04
Add the remaining 1 tbsp oil to the wok. Add the tomato, red chili if using, garlic, and julienned zucchini. Stir-fry for 2 to 3 minutes, until the tomato starts to break down and the zucchini is just tender.
05
Return the eggs to the wok and pour in the sauce. Stir gently, cover, and reduce the heat to medium. Simmer for 3 to 5 minutes, adding a splash more water if the sauce becomes too thick. Season with salt to taste and finish with sesame oil.
