27 August 2012

Chinese noodles with egg and tomato

This was probably the most satisfying, comforting, and affordable meal I had at Caesar's Palace in Las Vegas earlier this month.  It was also definitely the simplest, yet I keep craving it.  The dish I ate at Beijing Noodle No. 9 was made with homemade noodles, but one of the following suggestions works just fine.  Just make sure they're fat and sloppy!




Chinese noodles with egg and tomato

Serves 4

1 lb. fat, round spaghetti, like Longevity Noodles, bucatini, or wide Chinese egg noodles
2 rounded tablespoons miso paste
2 teaspoons grated ginger
2 garlic cloves, mashed or finely minced
1 tablespoon rice vinegar
Water
1 teaspoon peanut oil
3 eggs
Salt and freshly ground black pepper to taste
2 large tomatoes, cored and chopped
Bunch fresh cilantro, chopped (optional)
Handful crushed peanuts (optional)

Place enough water to cook the pasta in a medium saucepan with miso.  Cover and bring to a boil, then cook pasta according to directions on box.

Meanwhile, in a small mixing bowl, whisk together eggs, about 2 tablespoons of water, and salt and freshly ground black pepper to taste.  In a small frying pan, heat the peanut oil over medium-high heat.  When it shimmers, add the egg and cook a scramble, allowing it to get a bit dried out.  Push the egg to one side in the pan and cook the tomatoes in the empty side a bit, just to release the juices and warm them up. Remove from heat and set aside.

When noodles are done, drain (you can catch the cooking liquid for future use in soups) until just slightly soupy, then stir in the garlic, ginger, and vinegar.  Place equal amounts of noodles in four large pasta bowls, then top with equal amounts of egg, chopped tomato, peanuts, and cilantro. Serve with more vinegar and soy sauce on the side.