Sunrise Scramble Noodle Bowl with Tomato & Potato

Sunrise Scramble Noodle Bowl with Tomato & Potato ingredients

• 150 g thin spaghetti or egg noodles
• 3 large eggs
• 0.25 tsp salt
• 0.125 tsp black pepper
• 2 tbsp olive oil (or preferred cooking oil)
• 0.5 medium yellow onion
• 2 cloves garlic
• 1 small medium potato (e.g., Russet or Yukon Gold)
• 2 medium ripe tomatoes
• 2 tbsp soy sauce
• 1 tsp rice vinegar
• 0.5 tsp sugar
• 0.5 tsp sesame oil
• 0.25 cup water or vegetable broth
• 1 batch cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water)
• 2 stalks green onions

How to make Sunrise Scramble Noodle Bowl with Tomato & Potato

1. Bring a large pot of salted water to a boil over high heat. Add 150g of thin spaghetti or egg noodles and cook according to package instructions until al dente. Drain well and set aside.
2. While noodles cook, crack 3 large eggs into a bowl, whisk lightly with a pinch of salt and pepper. Prepare the sauce by whisking together 2 tablespoons of soy sauce, 1 teaspoon of rice vinegar, 0.5 teaspoon of sugar, 0.5 teaspoon of sesame oil, and 0.25 cup of water or vegetable broth in a small bowl; set aside.
3. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Pour in the whisked eggs and quickly scramble them, cooking until just set but still slightly soft, about 1-2 minutes. Transfer the scrambled eggs to a separate plate and set aside.
4. Dice 0.5 medium yellow onion, mince 2 cloves of garlic, and peel and finely dice 1 small potato into small, uniform cubes. Roughly chop 2 medium ripe tomatoes.
5. Add the remaining 1 tablespoon of olive oil to the same skillet over medium heat. Add the diced potato and cook for 5-7 minutes, stirring occasionally, until the potatoes are tender and lightly browned.
6. Stir in the diced onion and minced garlic to the skillet with the potatoes. Cook for another 2-3 minutes until the onion softens and becomes fragrant.
7. Add the chopped tomatoes to the skillet. Cook for 3-4 minutes, mashing them slightly with the back of your spoon to release their juices and create a saucy consistency.
8. Pour the prepared sauce mixture into the skillet. Bring to a gentle simmer, then add the cornstarch slurry and stir continuously for 1 minute until the sauce thickens to your desired consistency.
9. Return the cooked noodles and scrambled eggs to the skillet with the sauce and vegetables. Toss everything gently to ensure the noodles and eggs are well coated in the savory tomato sauce.
10. Divide the Sunrise Scramble Noodle Bowl between two serving bowls. Slice 2 stalks of green onions for garnish and sprinkle over each portion before serving immediately.

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