chinese egg and tomato noodles (my version)

1 block egg noodles
1/2 can of chopped tomatoes
1 whisked large egg
2 tsp ground coriander (fresh more expensive but much better, use to taste)
1 tsp ground ginger
3 tsp soy sauce (to taste)
1/2 red chili pepper (I usually use a sprinkle of chili flakes but they weren't on the ingredients list)
1 tsp olive oil

This recipe makes enough for one main evening meal. You could alternatively use three noodle blocks for two people.

1. Boil kettle of water, enough to cook the noodles.
2. Whisk egg.
3. Place noodles in sauce pan with the boiled water from the kettle, cook on a medium to high heat, making sure to retain enough water to cover the noodles and prevent burning.
4. Put olive oil in a frying pan and heat for about 30 seconds.
5. Pour whisked egg into frying pan. Do not stir immediately but leave to heat on the pan for around 1 minute on a medium heat.
6. Make sure to occasionally stir noodles to ensure even cooking.
7. Mix the egg in the frying pan. This should now not form the consistency of scrambled egg, but forms larger egg pieces.
8. Add tomatoes, soy sauce, chili, ginger and coriander to egg.
9. stir mixture for a few minutes on a low heat until tomato sauce is hot.
10. Drain noodles
11. Pour noodles into a bowl and add the tomato and egg mixture on top.

Number of Servings: 1

Recipe submitted by SparkPeople user AMYCLARE87.