Tomato and Egg Noodles
Updated October 17, 2025
- Ready In
- 30 min
- Rating
- Comments
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Ingredients
1 pound tomatoes such as Roma, cherry or beefsteak, cut into ½-inch chunks
1 (½-inch) piece of fresh ginger (optional, but recommended), peeled and grated
2 teaspoons brown sugar
2 teaspoons toasted sesame oil
2 teaspoons soy sauce
2 scallions, white and green parts separated and thinly sliced
Salt and pepper
7 ounces/200 grams noodles such as instant-ramen or rice noodles
4 large eggs
Vegetable oil
Nutritional analysis per serving (4 servings)
62 grams carbs; 186 milligrams cholesterol; 385 calories; 5 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 4 grams fiber; 544 milligrams sodium; 11 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the tomatoes in a medium bowl and add the ginger (if using), sugar, sesame oil, soy sauce and the white parts of the scallions; season with about 1 teaspoon of salt and with pepper to taste. Toss to combine and set aside to marinate.
- Step 2
Bring a pot of salted water to the boil. Add the noodles and cook according to package instructions. Drain, refresh under cold running water and drain again.
- Step 3
While the noodles are cooking, heat a 10-inch skillet on medium-high for 2 minutes. Break the eggs into a medium bowl, season with about 1 teaspoon of salt and a pinch of pepper, and whisk well until combined. Drizzle the pan with 1 to 2 tablespoons of oil, pour in the beaten eggs, cook undisturbed for 10 to 15 seconds to allow the bottom to set and then push the eggs around the perimeter of the pan in a circular motion, for 5 to 10 seconds, just until the center is slightly wet looking and the egg looks rippled. The whole process only takes about 30 seconds. Transfer the eggs to the tomatoes, and toss together, breaking the eggs up into smaller chunks.
- Step 4
Add the noodles to the tomatoes and eggs and toss to combine.
- Step 5
To serve, divide among four bowls, season with a little salt and pepper and top with the green parts of the scallions.
Private Notes
Comments
Made this for lunch using the last of this year's tomatoes. Two changes: The first was to add dragon peppers (mild and smoky). The second was to the order of the recipe. After preparing the tomatoes, I made the scrambled eggs while the water came to boil. Once the eggs were done, I dumped it into the tomatoes. When the ramen noodles were "al dente", I drained them and dumped them still hot into the tomato-egg mixture. It absorbed the tomato juices. Delicious!
I can think of a lot of things these days to get irked about, but an appealing picture of a recipe is not one of them. And this is really a delicious recipe. With the marinade it will also work with from too far away tomatoes.
Overall, I enjoyed this easy recipe. Great dish to use up abundance of summer tomatoes from the garden and was convenient since I had most everything in my refrigerator and pantry. I used the optional ginger as recommended and Chinese light Soy Sauce but would consider using dark Soy Sauce next time for more flavor. I went heavier on the sesame oil too just because… I marinated tomatoes in refrigerator for about 2 hours. Nice cool light meal for a hot summer day.
Mine looked very similar to the picture. I liked the dish, but next time I would use very little ginger. The amount of ginger called for makes the dish too bitter.
I’m about to give this a go, but I already know that tossing the eggs with the tomatoes, then tossing eggs and tomatoes with the noodles IS NOT going to result in anything that looks remotely like this photo. THAT appears to be a careful layering of each component. THAT irks the *stuffing* out of me…!
I can think of a lot of things these days to get irked about, but an appealing picture of a recipe is not one of them. And this is really a delicious recipe. With the marinade it will also work with from too far away tomatoes.
@carol I made this exactly to the recipe and… mine did actually look pretty close to the photo. Not any further off than my takes are to other reference photos! A quick and tasty dish
Made this for lunch using the last of this year's tomatoes. Two changes: The first was to add dragon peppers (mild and smoky). The second was to the order of the recipe. After preparing the tomatoes, I made the scrambled eggs while the water came to boil. Once the eggs were done, I dumped it into the tomatoes. When the ramen noodles were "al dente", I drained them and dumped them still hot into the tomato-egg mixture. It absorbed the tomato juices. Delicious!