1. Prepare the materials, tomatoes cut into cubes, fresh noodles with the hand tugged into a dozen five-centimeter-long segments, boiled five minutes cooked (still with a hard heart), fish out a few times over the cool water. The egg is beaten.

2. Heat oil in a wok, add chopped green onion and sauté

3. Pour in the beaten eggs, do not stir, and when the eggs are about to become an omelet, then speak the eggs with a spatula into large chunks.

4. Pour in the tomatoes, add salt and stir fry, I do not like to eat fried tomatoes, so stir fry for a long time, so that large pieces of tomatoes slowly become thick soup. The amount of salt should be based on experience, according to the amount of noodles and personal taste.

5. tomatoes stir-fried chunks reduced is put into five minutes cooked noodles, in the tomato eggs on the spread evenly.

6. Cover the pot, reduce the heat, and use the steam to simmer the noodles

7. Simmer until there is not much tomato soup left, the noodles are also cooked, turn off the heat. Toss the noodles with the tomato egg underneath with two pairs of chopsticks (or a fork).

Tips

The casserole and the noodles should be made with slightly more oil than usual; less oil will make them dry and unappetizing. Because I also made two other dishes to eat together, so less salt, so with the husband and the noodles and vegetables all eaten up.