Ingredients with Measurements:
- 8 oz rice noodles
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 small onion, chopped
- 2 medium tomatoes, chopped
- 3 eggs, beaten
- 2 tbsp soy sauce
- 1 tsp sugar
- Salt and pepper to taste
- Chopped scallions for garnish
Special equipment needed:
- Large pot for boiling noodles
- Large skillet or wok
Step-by-step instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat vegetable oil over medium-high heat.
3. Add minced garlic and chopped onion. Sauté until fragrant and onion is translucent.
4. Add chopped tomatoes and cook until they start to break down and release their juices.
5. Pour in beaten eggs and stir until they are cooked and scrambled.
6. Add soy sauce, sugar, salt, and pepper to taste. Stir to combine.
7. Add cooked rice noodles to the skillet and toss with the tomato egg sauce until everything is well combined.
8. Garnish with chopped scallions and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 9g
Carbohydrates: 43g
Protein: 9g
Sodium: 630mg
Sugar: 4g
Substitutions for ingredients:
- Rice noodles can be substituted with any type of noodles.
- Vegetable oil can be substituted with any cooking oil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced mushrooms or bell peppers to the tomato egg sauce.
- Use shrimp or chicken instead of eggs for a protein-packed version.
- Add a dash of chili flakes for some heat.
Tips and tricks:
- Make sure to cook the rice noodles al dente to avoid them becoming mushy.
- Use a non-stick skillet or wok to prevent the eggs from sticking.
- Add a splash of water or broth if the sauce is too thick.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls and garnish with chopped scallions.
Garnishes:
Chopped scallions
Pairings:
This dish pairs well with a side of steamed vegetables or a simple salad.
Suggested side dishes:
Steamed broccoli, roasted asparagus, or a mixed green salad.
Troubleshooting advice:
- If the sauce is too thin, cook it for a few more minutes until it thickens.
- If the noodles are too sticky, rinse them under cold water before adding them to the skillet.
Food safety advice:
Make sure to cook the eggs until they are fully cooked to avoid any risk of foodborne illness.
Food history:
Rice noodles are a staple in many Asian cuisines and have been around for centuries.
Flavor profiles:
This dish is savory, slightly sweet, and tangy with a hint of umami from the soy sauce.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Chinese