Taiwanese-Style Tomato and Egg Noodles
Pantry staples and a little time are all you need for this quick and easy noodle soup.
Taiwanese cuisine can be as complicated as the Asian island nation’s politics and history, many of its most popular dishes coming out of patterns of immigration, colonization, and ascendancy. Though this casual noodle dish is served with an aromatic broth made of tomato and egg (a classic combination in Taiwanese home cooking), Japanese influence can be seen in the use of Hondashi, a powdered dashi stock that many Taiwanese cooks rely on for adding umami to home-cooked meals. Taiwanese-style noodles come in a variety of thicknesses and can be found in most Asian grocery stores. Fresh tomatoes are common in Taiwanese cooking, but here are swapped for canned to make this all-season version pantry-friendly.
- 1⁄4 cup plus 2 Tbsp. canola oil, divided
- 4 large eggs, lightly beaten
- 1⁄3 cup thinly sliced fresh ginger
- 3 Tbsp. finely chopped garlic
- 1⁄2 cup thinly sliced scallions, divided
- One 28-oz. can whole, peeled tomatoes
- Four 1 ¾ oz. bundles dried Taiwanese-style sliced noodles (about 1-inch thick)
- 3 Tbsp. sesame oil, plus more for drizzling
- 1 tsp. Hondashi (instant dashi powder)
- 1⁄2 tsp. finely ground white pepper
- Kosher salt