Chengdu Tomato Egg Noodles

• servings: 3-4
• active time: 45mins
• total time: 1hr

Ingredients

. 350g canned tomato

. 350ml water

. 1/4tsp salt

. 1tbsp shaoxing

. pinch of MSG

. 1/2tsp soy sauce

. 3tbsp oil

. 4 spring onions

. inch of ginger

. 4 cloves garlic

. 1tbsp tomato paste

. 1tsp chili powder

. 475ml chicken stock

. seasoning mix (1/2tbsp sugar, 1tsp chicken bullion, 1/2tsp msg, 1/4tsp salt, 1/4tsp white pepper)

. sugar and white pepper to taste

. shallow fried egg

. fermented chili

. portion of noodles

Directions

- mix tomatoes, water, salt and shaoxing

- in a braising dish add 4tbsp of fat and heat

- mince spring onion whites, garlic, ginger and a pinch of salt until uniform then add and cook until fragrant

- add a tbsp of tomato paste and mix

- add chili powder

- add tomato mixture and boil on medium-high

- add chicken stock and seasoning mix

- mix well and simmer for at least 30min

- season to taste with sugar and white pepper

- shallow fry one or two eggs

- cook noodles and fold into bowl

- ladle over 1/3rd of soup

- add fried egg

- top with fermented chili, spring onion greens and other toppings of your choice, such as crispy onions, pork belly, wontons, crushed peanuts, etc, then serve.