Noodles · FIRST EDITION

Tomato & soft-scrambled egg noodles

Juicy tomatoes and tender pieces of egg folded through a warm noodle bowl.

20 minutes · Serves 2

Meals built around lower-cost staples, beans, grains and everyday vegetables.

Serving inspiration · stock photograph

If eggs on toast are an easy standby, the same eggs can turn a few noodles into a full dinner.

Here’s how.

1
Cook the noodles
Cook noodles according to the packet and drain. Beat eggs in a bowl with the pepper.
2
Scramble the eggs
Heat half the oil in a non-stick pan over medium heat. Add eggs and fold gently until fully set, with no liquid egg remaining. Move to a clean plate.
3
Soften the tomatoes
Add remaining oil and the spring onion whites to the pan. Stir for 1 minute, then add tomatoes, soy sauce and water. Simmer for 6–8 minutes until saucy.
4
Fold together
Add noodles and cooked eggs. Toss gently over low heat until everything is hot, then finish with the spring onion greens.

Fold the eggs in at the end to keep them in soft pieces. A splash of noodle water loosens the sauce.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.