The first step is to prepare the ingredients: 300 grams of wet noodles, 2 tomatoes, 2 eggs and a little green onion.

The second step is to crack the eggs into a bowl, add a pinch of salt, cooking wine and warm water, and mix well.

The third step is to clean the tomatoes, cut into cubes, wash the green onions and cut into chopped scallions.

The fourth step, the pan into the appropriate amount of vegetable oil, the egg mixture into the pan, and so the egg slightly solidified enough to stir fry into pieces, served in a bowl.

The fifth step, the pan into the appropriate amount of vegetable oil, hot, the tomatoes into the pan, stir fry until the tomato juice.

Sixth step, put the eggs into the pan and stir-fry evenly, add a bowl of water, a little sugar, boil and drizzle water starch, high heat juice, sprinkle green onions can be served in a bowl.

The seventh step, the pot pour into the amount of water, boil, put the wet noodles into the pot, the water boils, and then pour a little cold water, boil again, and then pour a little cold water, boil again, the noodles out, drain.

Step 8: Pour the drained noodles into a plate, top with the tomato and egg soup, stir well with chopsticks and enjoy the sweet and sour tomato and egg noodles.

Notes

* Wet noodles are the best choice for this tomato egg noodles.

* When you cook the noodles, add cool water when the water boils, and add cool water three times to cook the noodles.