Bánh Ướt Cà Chua Trứng - Tomato & Egg With Rice Noodle Rolls
Updated: Mar 10
"It's a tasty dish with savory, sweet and tangy notes."
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Stir fry tomatoes and eggs is a classic dish that can be found all over China. Today, I am using this dish to create a fusion masterpiece by adding rice noodle rolls! Traditionally, the tomato and egg dish is served with rice and other side dishes. It's a tasty dish with savory, sweet and tangy notes.
My family loves eating rice noddle rolls in classic Vietnamese and Chinese dishes. I mean how could you not love rice and noodles in one dish! We enjoy eating this dish for breakfast and or lunch because it's filling and tasty. It's also quick to make and only takes 20-minutes of your time!
1 pack rice noodle rolls
2 cups chopped tomatoes
5 eggs scrambled
2 spring onions chopped
2 tbsp olive for eggs
3 tbsp olive for tomato sauce
1 tsp garlic
4 tbsp soy sauce
2 tbsp ketchup
1 tsp sugar
1/4 tsp black pepper
Extra salt and pepper
Prepare tomatoes by cutting them into 1-inch cubes or halves if using cherry or grape tomatoes.
Scramble the eggs and give them a dash of salt, sugar and black pepper.
Chop the green onions and set it aside for later.
Heat up a large frying pan and add oil to begin cooking the eggs.
Add eggs to the hot oil and gently scramble them. Don't cook the eggs all the way. Keep it a bit runny. Remove from heat and set eggs aside. We will finish cooking them later.
In the same pan, add more oil to begin the sauce! Set the temperature to medium high heat.
Add in chopped tomatoes and cook for 2-3 minutes.
Add in seasoning. The garlic, soy sauce, ketchup, sugar and black pepper.
Stir the sauce mixture and cook until sauce thickens slightly.
Loosen noodle sheets and add to the frying pan. Be sure to mix well and coat every single inch of those noodles!
Add in partially cooked eggs. Break them apart and mix until all ingredients are well incorporated.
Remove from heat. Plate the noodles and garnish with green onions.
Enjoy! Bon Appétit!