Tomato and Fried Egg Noodle

This noodle dish is such a comforting, healthy yet flavorful dish. You can easily make it a non-spicy version for kids. Such a quick treat!

Ingredients:

2 eggs

1 roma tomato, sliced into wedges

1 small bundle of asparagus, bottom trimmed and cut at an angle about 1.5 inch pieces

a bunch of napa cabbage leaves, washed and torn into large pieces

2 green onions, thinly sliced

2 cloves of garlic, minced

1 chicken bullion

3 servings of thin dried Chinese noodles

2 spicy chilies, optional

Method:

Heat up about 2 TBSP vegetable oil in a medium size nonstick soup pot, pour the lightly beaten eggs into the pot, scramble for a minute or so, until the eggs are just set.

Add in minced garlic and tomatoes and stir fry for a minute or two until tomato wedges are softened and falling apart. Add garlic and chilies if using, stir fry until fragrant.

Add about 4 cups of water, bring it to a rapid boil. Add the chicken bullion to dissolve.

Add the super thin noodles into the soup. It will look like there isn’t enough water, but bare with it. Use a pair of chopsticks and move around the noodles constantly, so they don’t stick together. The noodles would soak up most of the liquid. Don’t panic. Add all the leafy greens into the pot too, yes, it will seem impossible… Looks like something like this:

Patiently and carefully turn the noodles over, on top of the leafy greens. Leaves will soon wilt into almost nothing.

Taste for flavor, add salt as needed. Add sliced green onions and serve!