Sichuan Preserved Vegetable, Egg and Tomato Noodles

1 day ago 2

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Use the sloppiest, ripest tomatoes of summertime for this homely dish, which features a communal spirit operation successful Chinese cuisine.

You'll request chopsticks for scrambling the eggs successful the wok.

Sichuan preserved rootlike (pickled mustard stems) is not hard to find successful an Asian marketplace if you cognize what you're looking for. It mightiness travel successful a foil packet oregon a circular crock. If you can't find it, you tin usage Tianjin preserved rootlike (pickled cabbage), which besides comes successful foil packets, but it doesn't person the tender crunch of the mustard stems. (Sichuan preserved rootlike mightiness travel pre-slivered; it volition inactive request to beryllium soaked, rinsed and chopped.) Light soy condiment is thinner than regular soy condiment (not the aforesaid arsenic low-sodium) and is disposable astatine ample Asian markets.

You'll request to soak the Sichuan preserved rootlike successful h2o for 20 minutes, past rinse and finely chop it.

Ingredients

7 ounces dried wide, level wheat noodles
5 tablespoons rootlike oil
2 cloves garlic, minced
Knob of Sichuan preserved rootlike (zha cai; spot headnote; usage 3 to 4 tablespoons if it comes pre-slivered)
1 scallion, achromatic parts and greenish parts minced separately
2 ample ripe tomatoes, coarsely chopped (see headnote)
3 tablespoons water, positive much arsenic needed
Pinch sugar
1/2 spoon herb ketchup
1 spoon Shaoxing atom wine
1 spoon airy soy condiment (see headnote)
2 ample eggs, preferably free-range
Pinch salt
1 spoon cornstarch (optional)
1 spoon chile oil