Spicy Ginger-Tomato Noodles with Crispy Fried Egg

Spicy Ginger-Tomato Noodles with Crispy Fried Egg ingredients

• 150 g spaghetti or linguine
• 1 tbsp olive oil
• 1 tsp sesame oil
• 0.5 medium yellow onion
• 2 garlic cloves
• 1 tbsp fresh ginger
• 1 small potato
• 400 g canned diced tomatoes
• 0.5 cup vegetable broth
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp chili garlic sauce
• 0.5 tsp sugar
• 2 large eggs
• 2 green onions

How to make Spicy Ginger-Tomato Noodles with Crispy Fried Egg

1. Bring a large pot of salted water to a rolling boil. Add the 150g of spaghetti or linguine and cook according to package directions until al dente, usually 8-10 minutes. Drain well, reserving about 1/4 cup of pasta water, then set aside.
2. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the diced yellow onion and cook for 3 minutes, stirring, until it starts to soften.
3. Stir in the 2 minced garlic cloves and 1 tablespoon of grated fresh ginger. Cook for 1 minute more until fragrant, being careful not to burn the garlic.
4. Add the diced small potato to the skillet. Cook for 5-7 minutes, stirring occasionally, until the potato cubes are lightly browned and beginning to soften.
5. Pour in the 400g of undrained canned diced tomatoes, 0.5 cup of vegetable broth, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of chili garlic sauce (if using), and 0.5 teaspoon of sugar. Bring the sauce to a simmer.
6. Reduce the heat to medium-low, cover, and let the sauce simmer for 8-10 minutes, or until the potatoes are fully tender and the flavors have melded. Stir in 1 teaspoon of sesame oil.
7. While the sauce simmers, heat a separate small non-stick skillet over medium-high heat. Add a splash of olive oil, just enough to coat the bottom. Crack the 2 large eggs into the hot skillet, being careful not to break the yolks.
8. Fry the eggs for 2-3 minutes, until the whites are set and the edges are crispy, but the yolks are still runny. Season with a pinch of salt and pepper.
9. Add the cooked pasta to the tomato-potato sauce and toss to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
10. Divide the spicy tomato-potato noodles between two serving bowls. Top each bowl with a crispy fried egg and garnish generously with sliced green onions. Serve immediately.

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