Along with fried rice, tomato-and-egg ... black pepper, if you like. Refrigerate in a covered container for up to 1 week. 1. Bring a large saucepan of salted water to a boil. Add the noodles ...

The combination of tomato, egg, and noodles is a beloved dish in the cuisine of Hong Kong cha chaan teng, tea cafés that date back to the 1850s. There are many variations of this dish ...

Too short of a rest results in puffy, thick noodles, while a well-rested dough rolls into thin, tender pasta. Vicky Bennison is the creator of Pasta Grannies, a YouTube channel devoted to the art ...

As for his favorite: “I like the white ... of black oil across the top of your bowl — a nice touch that feels kind of fancy for instant noodles,” she says. Erway also cracks an egg into ...

Halve eggs lengthwise, and top each bowl with 2 egg halves. Sprinkle evenly with scallions, and scatter a generous amount of black pepper over noodles. Drizzle evenly with sesame oil, and garnish ...