Recipes

Directions

1. Cook noodles in 2 cups boiling water until they are 1 minute shy of al dente.

2. Heat half of the oil on medium in a wok or small pot. Add in scallion whites and cook for 1 minute. Add in the beaten eggs with half of the Umami Steak Seasoning and stir eggs gently until they just come together as a soft scramble, still quite loose and uncooked. Remove and set aside in a bowl.

3. Heat the remaining oil in the same pan on high and add the tomato wedges with a pinch of salt and the remaining Umami Steak Seasoning. Cook down the tomato until it has entirely disintegrated, using the back of your spoon to mash it up. Add the Shaoxing cooking wine, if using, and cook for 30 seconds for the alcohol to evaporate.

4. Add bouillon (if using) and 2 remaining cups of boiled water to the pan with the tomatoes. Once simmering, add noodles and eggs. Cook together for one minute.

5. Pour into a bowl and add chili oil, sesame oil, Chinese black vinegar, and soy sauce, to taste. Sprinkle on scallion greens. Enjoy!