Spicy Rubī Tomato Egg Noodles
FROM CHEF ERIC SZE
About The Dish
"Any time it's the holiday season, I crave tomato and egg," says chef Eric Sze, owner of the New York restaurants 886 and Wenwen. His recipe for hand-pulled noodles combines tender scrambled egg with tomatoes and ketchup. Make it spicy with gochugaru chili oil.
Spicy Rubī Tomato Egg Noodles
MAKES 3–4 SERVINGS
Ingredients
2 trays of Rubī Tomatoes
1/2 small yellow onion, diced
1 scallion, thinly sliced
6 garlic cloves, sliced
4 tablespoons Algae Cooking Club Gochugaru Chili Oil
4 eggs
1 tablespoon full-fat milk
1 tablespoon soy sauce
1 teaspoon salt
1 tablespoon ketchup
2 teaspoon sugar
1 tablespoon sweet potato starch or flour
2 tablespoons water
1 bunch cilantro, for garnish
400 grams of fresh or packaged noodles
Instructions
1. Cross-hatch tomatoes and boil in water for approximately one minute. Add tomatoes to ice bath and remove skin. Set aside.
2. Add gochugaru chili oil to a skillet and heat on high until oil runs loose. In a bowl, beat eggs and milk together until combined. Add to the skillet and scramble until tender and loose. Remove eggs from heat.
3. In the same skillet, add garlic and scallion and sauté over medium heat, until soft. Add tomatoes and cook over high heat. When the tomatoes begin to wilt and release juices, add Gochugaru Oil ketchup, sugar, salt, and soy sauce. Add water as needed.
4. In a separate bowl, add water to sweet potato starch or flour and mix until smooth.
5. Add eggs to the tomato sauce and cook over medium heat. Incorporate starch mixture one tablespoon at a time, until the sauce reaches a gravy consistency.
6. Cook noodles or pasta according to instructions on package. Combine.
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