Tomato Noodles, Tomato Noodles, Tomato

20250728 #breakfastdiary 1466, 28°C/clear, 30 min/workout(S) The #tomato noodles from Sing Heung Yuen (勝香園) on Street Food Fighter Hong Kong made quite an impression. It wasn't just the shop tucked into a Central hillside alley that felt like real street food — the toppings did too, from ground tomato and egg to beef, ham, and sausage, more than enough to spark curiosity. If you ask for their most popular dish, you usually get the tomato instant noodles topped with beef. Today I used king oyster mushroom instead of beef, since it seemed like it'd give a similar texture and taste, and added a bit of vinegar to bring back to mind that faint tanginess in the broth. Sing Heung Yuen #tomato noodles Don't expect things like air conditioning at Sing Heung Yuen. Now that I think about it, maybe that tang in the broth was actually my own sweat,

a little king oyster mushroom, 50g egg noodles, 1 tomato, 1t minced garlic, 5T tomato sauce, olive oil, salt, pepper, 1t vinegar

1. Roast the king oyster mushroom in a pan with olive oil, salt, and pepper. 2. Boil the egg noodles in boiling water. 3. In a pan with olive oil, add the peeled tomato, cut into rough chunks, and sauté. 4. In a pan with olive oil, sauté minced garlic, then pour in 5T tomato sauce and 500ml water. Once it boils, add the egg noodles from step 2 and the king oyster mushroom from step 1. Taste and season with salt. 5. Place the egg noodles from step 4 in a bowl and top with the tomato from step 3. Finish with pepper and vinegar.