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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a wok over high heat. Add ginger, garlic, and preserved vegetable and stir for a minute or so until ginger and garlic start to change color. | 2. Add chili paste and tomatoes and stir-fry for a minute or so. | 3. Add soy sauce then lower the heat and stirfry until the tomatoes release their juices. | 4. Cook noodles in boiling salted water and stir to separate. and cook until done (about 3 minutes for fresh, 5 minutes for dried) ; drain. | 5. Break an egg on top of tomato stirfry, tilting the pan to distribute the white over the surface of the tomatoes. When the egg cooks, gently fold it into the stirfry. | 6. Place noodles in a bowl and pour sauce over, adding a sesame oil drizzle over the top. | 7. Toss gently and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ginger	3	inches	peeled chopped	-	-	-	-
garlic clove	4 -5		chopped	75.65	0.0	16.83	0.425
knob vegetable	2 -3	inch	rinsed sliced	75.65	0.0	16.83	0.425
tomato	1		chopped	32.76	7.0798	1.6016	0.364
chili paste	1	teaspoon		75.65	0.0	16.83	0.425
soy sauce	1	teaspoon		2.8089999999999997	0.2613	0.4314	0.0302
egg	1			71.5	0.36	6.28	4.755
wide chinese wheat noodle	3	ounces		75.65	0.0	16.83	0.425
sesame oil			toasted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.