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Title: Taiwanese-Style Tomato & Egg Noodles
Categories: Vegetables, Herbs, Pasta
Yield: 4 servings

1/4 c + 2 tb canola oil; divided
4 lg Eggs; lightly beaten
1/3 c Thin sliced fresh ginger
3 tb Fine chopped garlic
1/2 c Thin sliced scallions;
- divided
28 oz Can whole, peeled tomatoes
4 Bundles (1 1/4 oz ea) dried
- Taiwanese-style sliced
- noodles
3 tb Sesame oil; more for
- drizzling
1 ts Hondashi; instant dashi
- powder
1/2 ts Fine ground white pepper
Salt

To a large pot over medium heat, add 3 tablespoons
canola oil. When the oil shimmers, add the eggs and
cook, stirring and folding gently with a wooden spatula
to scramble until cooked, about 2 minutes. Transfer the
eggs to a small bowl and set aside.

In the same pot over medium heat, heat the remaining 3
tablespoons canola oil. When the oil shimmers, add the
ginger and cook, stirring frequently, until lightly
browned, 1-2 minutes. Add the garlic and half of the
scallions and continue stir frying until fragrant and
the ginger turns golden brown, 5-7 minutes more. Turn
the heat to high, then add the canned tomatoes. Using a
wooden spatula, coarsely crush the tomatoes into chunks,
then add 8 cups cool water, the reserved eggs, sesame
oil, Hondashi, and white pepper. Bring to a boil, then
lower the heat to simmer and cook until the flavors come
together, 10-15 minutes. Season to taste with kosher
salt and keep the broth hot while you cook the noodles.

Meanwhile, bring a large pot of generously salted water
to a boil over high heat. Drop the noodles into the
boiling water and cook, stirring occasionally, until
tender, about 3 minutes. Drain the noodles and divide
between 4 large soup bowls. Ladle the tomato and egg
soup over the noodles, garnish with the remaining
scallions, drizzle with additional sesame oil, and serve
hot.

RECIPE FROM: https://www.saveur.com

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