#TomatoEggNoodles

20250514 #breakfastdiary 1398, 13°C/mostly cloudy, 20 min/exercise (M) Originally, you're supposed to stir-fry the tomato-egg mix together with the egg noodles, but the pan was too full, so I just piled the tomato-egg mix on top of the noodles instead. If I'd actually stir-fried them together, it probably would've been a million times better. 495kcal #tomatoeggnoodles

Egg noodles (as needed), 3 tomatoes, 2 cloves garlic, 1/2 onion, chives, (sauce) 1T ketchup, 1T soy sauce, 1T oyster sauce, 1T sugar

1. Boil the egg noodles in water with a pinch of salt. 2. Beat 3 eggs with a pinch of salt and make somewhat moist scrambled eggs in an oiled, hot pan. Set aside. 3. Heat oil in a pan, sauté minced garlic and onion, add 4 roughly chopped tomatoes and the sauce, and cook a bit longer. (Around this point you'd normally add a cornstarch slurry to thicken it, but since I'm adding egg noodles today, I'll skip that.) Add the egg noodles from step 1 and the scrambled eggs from step 2, and stir-fry a bit more. 4. Plate it up and top with chives and a little chopped peanuts.