Saturday, September 17, 2011

Chinese-style pasta

Stir-fried tomatoes and scrambled eggs with noodles is like the Chinese version of marinara sauce and pasta. Though originally the noodles are supposed to be hand-pulled, I hadn't had much time today (or the skill, really) to hand-pull the noodles, so I just boiled some angel-hair noodles.
It took took only twenty or thirty minutes to make, and brought back many flashbacks of my early childhood. I feel like this is another classic dish that really personifies simple asian home cooking, and a dish even pickier kids are garanteed to love.

Serves 4

*2-3 medium sized ripe tomatoes
*5 oz angel-hair pasta
*2 stalks green onion
*7-8 eggs
*2 teaspoons salt
*2 teaspoons pepper
*1 tablespoon dried shrimp
*2 tablespoons vegetable oil

1.) Dice tomatoes to pieces about the size of the first joint of the knuckle of your thumb, and dice green onion.

2.) Heat oil in skillet and scramble eggs
3.) Throw in chopped tomatoes and green onions
4.) Sprinkle salt and pepper in skillet with the frying eggs and tomatoes
5.) Add the dried shrimp bits and mix well
6.) Boil pasta until soft and edible
7.) Drain and serve pasta with the eggs and tomatoes

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