Tomato Egg Instant Noodles (My Chinese Way!)

Ditch the seasoning packet — this upgraded instant noodle bowl is packed with real flavor and cozy tomato-egg comfort. This is how we do noodles in my Chinese kitchen: with juicy tomatoes, silky egg ribbons, and bold Sichuan flavor. It’s easy, satisfying, and way better than the packet. Trust me!

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
 

Ingredients

• 1 pack of instant noodles or use dried noodles  (any kind, discard the seasoning packet, you can even use pasta)

• 2 medium ripe tomatoes

• 3 cloves garlic, minced

• 2 stalks green onions, chopped

• 1-2 tbsp Doubanjinag 四川豆瓣 (Sichuan broad bean paste)

• 2 tsp soy sauce (I measure with my Chinese eyeballs!)

• 1 tbsp ketchup

• 1 tsp sugar

• Salt to taste

• 1 cup water

• 2 eggs, beaten

• 1 tsp cornstarch + 2 tbsp water (to make slurry)

• 1 sausage (Chinese sausage or your favorite kind)

• 3 tbsp Cooking oil

 Instructions

1. Peel the Tomatoes (Chinese Style)

• Use a small knife to score a shallow “X” on the bottom of each tomato.

• Place them in a bowl and pour hot water over to cover. Let sit for 30 seconds.

• Transfer to cold water and peel off the skins easily. Then dice the tomatoes.

2. Chop and Prep

• Mince the garlic and chop green onions.

3. Stir-Fry Aromatics

• Heat oil in a wok over medium heat.

• Add garlic and green onions, stir-fry until fragrant.

4. Add Doubanjiang

• Stir in 1-2 tbsp Doubanjiang and cook until red oil is released and everything smells amazing.

5. Cook the Tomatoes

• Add the diced tomatoes. Stir-fry until they soften and release their juices.

6. Make the Sauce

• Add 1 cup of water, 1 tbsp ketchup, 1 tsp sugar, a dash of soy sauce, and salt to taste.

• Stir well and bring to a simmer.

7. Add the Eggs

• Slowly pour in the beaten eggs while gently stirring to create silky egg ribbons.

8. Thicken the Sauce

• Mix cornstarch and water in a small bowl. Add to the sauce and stir until slightly thickened.

9. Pan-Fry the Sausage

• In a clean pan, fry your sausage until golden and crispy. Let cool slightly and slice into rounds.

10. Boil the Noodles

• Boil the instant noodles according to the package instructions (don’t overcook!).

• Drain and place the noodles in a serving bowl.

11. Assemble and Serve

• Pour the hot tomato egg sauce over the noodles.

• Add sausage slices on top.

• Garnish with extra green onions if desired.

Cooking Tips

• Tomato skin matters! In China, we always peel tomatoes — it makes the texture much smoother.

• Doubanjiang brings the umami. You can find it in most Asian grocery stores or online.

• Use your Chinese eyeballs! Don’t worry too much about exact measurements — taste and adjust as you go!

Final Touch

Serve hot and slurp happily!
This cozy bowl is better than takeout and WAY better than the seasoning packet.

Hello hello, this one is for you!