Chengdu Tomato & Egg Noodles

Ingredients

• 450 g Tomatoes (any ripe fresh tomatoes, roughly chopped)
• 175 g Canned Tomatoes (with juice, crushed by hand)
• 3.5 cup Water (for blending and simmering)
• 0.5 tsp Salt (kosher or table salt)
• 1 tbsp Shaoxing Wine (Chinese cooking wine)
• 300 g Pork Belly (fatty) (thinly sliced into strips)
• 0.5 tsp Soy Sauce (light soy sauce)
• 0.125 tsp MSG (optional flavor enhancer)
• 3 tbsp Neutral Oil (vegetable or canola oil for seasoning pork)
• 4 stalks Scallions (white parts minced, greens for garnish)
• 1 inch Ginger (peeled and minced)
• 4 cloves Garlic (minced)
• 1 tbsp Tomato Paste (Italian style tube paste works well)
• 1 tsp Red Chili Powder (Kashmiri or Gochugaru for mild heat and color)
• to taste White Pepper (freshly ground)
• 0.5 tsp Sugar (balances acidity)
• 2 large Eggs (room temperature, yolk kept slightly runny)
• 15 g Fresh Spicy Chilis (Thai bird’s eye) (thinly sliced)
• 3 cloves Garlic (for chili oil) (finely minced)
• 1.5 tbsp Oil (for chili oil) (neutral oil, heated)
• 0.5 tbsp Rice Vinegar (or white vinegar)
• 300 g Sichuan Alkaline Dried Noodles (about 100 g per serving; can substitute fresh noodles or thin ramen)

Instructions

1. Prepare Tomato Base

   If using fresh tomatoes, blanch them in boiling water for 30 seconds, shock in ice water, peel, then roughly chop. Combine fresh tomatoes, canned tomatoes, 1.5 cups water, 0.25 tsp salt, and 1 tbsp Shaoxing wine in a blender; blend to a smooth, slightly frothy puree.

   Time: PT7M

2. Render Pork Belly and Collect Lard

   Slice 300 g pork belly into thin strips. Toss with 0.125 tsp salt, 0.125 tsp MSG, 0.5 tsp soy sauce, and 3 tbsp neutral oil. Spread in a cold wok, then heat over medium flame. Cook, stirring occasionally, until the fat fully renders and the pieces become crisp (about 15‑20 minutes). Transfer crispy pieces to a paper‑towel‑lined plate; reserve the rendered lard.

   Time: PT20M

3. Sauté Aromatics

   In the same wok, add 4 tbsp of the reserved lard (if less, supplement with oil). Add minced white parts of scallions, ginger, and garlic. Stir‑fry for about 1 minute until fragrant.

   Time: PT1M

4. Build the Soup Base

   Add 1 tbsp tomato paste and 1 tsp red chili powder to the aromatics; fry for another minute to color the oil. Pour in the blended tomato puree, stir, then add 2 cups water (or stock). Bring to a boil, then reduce to a gentle simmer and cook for at least 30 minutes, uncovered.

   Time: PT31M

5. Season the Broth

   Taste the broth; add a pinch more salt if needed, 0.5 tsp sugar to balance acidity, and a generous sprinkle of white pepper. Adjust seasoning and keep warm on low heat.

   Time: PT2M

6. Fry Eggs

   Heat a clean wok over medium‑high heat; add 4 tbsp of the reserved lard until smoking. Crack each egg into a small container, then gently slide into the wok. Let the whites set, then spoon hot lard over the yolk. Flip briefly (20‑30 seconds) and flip again for a quick second side, achieving a golden‑brown edge while keeping the yolk slightly firm. Remove and drain on paper towels.

   Time: PT6M

7. Prepare Pickled Chili Oil (optional)

   Finely mince 15 g fresh bird’s eye chilies and 3 cloves garlic. Heat 1.5 tbsp oil in a small saucepan over medium heat; add the minced mixture and fry for about 2 minutes until fragrant and slightly dry. Stir in 0.5 tbsp rice vinegar, remove from heat, and let cool.

   Time: PT4M

8. Cook Noodles

   Bring a large pot of water to a rolling boil. Add the dried alkaline noodles and cook according to package instructions (usually 3‑4 minutes) until al dente. Drain, rinse briefly with hot water, and divide into three serving bowls.

   Time: PT5M

   Temperature: 100°C

9. Assemble Bowls

   Ladle hot tomato broth over the noodles. Place a fried egg on top, sprinkle with crispy pork belly strips, chopped scallion greens, and a drizzle of the optional pickled chili oil. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

520

Protein

18 g

Carbohydrates

65 g

Fat

22 g

Fiber

4 g