Gluten-Free Tomato and Egg Gravy Noodles (番茄炒鸡蛋) 🍅🥚
To start, I feel that many families have their own recipes (but mostly “feel”) for Stir-fried Tomato and Eggs. Some add ketchup, others keep it real with raw ingredients. I don’t like the unnatural sweetness that ketchup adds to my tomato and eggs so there don’t be any in this recipe! Don’t worry, I promise you won’t miss the ketchup :)
Let’s get into it.
Lightly scramble eggs 🍳, leaving them a little runny and transfer to a bowl to set aside
🥚 6 eggs, whisked
🧂 Pinch of salt and white pepper
Stir fry tomatoes 🍅 with 1 tbsp oil and seasonings for 3-4 min until tomatoes have softened and produced a lot of liquid
🍅 4 tomatoes, quartered
🥃 1 tbsp GF soy sauce or coconut aminos
🍶 2 tbsp GF shaoxing wine or GF fish sauce
🧂 1 tsp sugar, salt, white pepper
Coconut aminos contains less salt so add extra salt to taste
Simmer for a couple minutes to reduce and thicken into gravy
🥣 1 tbsp cornstarch mixed in with 2 tbsp water (can use more to your liking)
Taste test: adjust salt and sugar if needed.
Remove pan from heat and mix eggs 🍳 back in, breaking the egg into bite-sized pieces with your spatula. For a fragrant aroma, top off with
🥬 2 scallions, chopped
🥃 Drizzle of sesame oil
🌱 Sprinkle of roasted sesame seeds
