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 ...

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 ...

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 ...

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 ...