From Hetty Lui McKinnon and The New York Times
Ingredients:
1 pound tomatoes, cut into ½-inch chunks 1 (½-inch) piece of fresh ginger (optional, but recommended), peeled and grated 2 teaspoons brown sugar 2 teaspoons toasted sesame oil 2 teaspoons soy sauce 2 scallions, white and green parts separated and thinly sliced Salt and pepper 7 ounces/200 grams noodles such as instant-ramen or rice noodles 4 large eggs Vegetable oil
Preparation:
Place the tomatoes in a medium bowl and add the ginger (if using), sugar, sesame oil, soy sauce and the white parts of the scallions; season with about 1 teaspoon of salt and with pepper to taste. Toss to combine and set aside to marinate.
Bring a pot of salted water to the boil. Add the noodles and cook according to package instructions. Drain, refresh under cold running water and drain again.
While the noodles are cooking, heat a 10-inch skillet on medium-high for 2 minutes. Break the eggs into a medium bowl, season with about 1 teaspoon of salt and a pinch of pepper, and whisk well until combined. Drizzle the pan with 1 to 2 tablespoons of oil, pour in the beaten eggs, cook undisturbed for 10 to 15 seconds to allow the bottom to set and then push the eggs around the perimeter of the pan in a circular motion, for 5 to 10 seconds, just until the center is slightly wet looking and the egg looks rippled. The whole process only takes about 30 seconds. Transfer the eggs to the tomatoes, and toss together, breaking the eggs up into smaller chunks.
Add the noodles to the tomatoes and eggs and toss to combine. To serve, divide among four bowls, season with a little salt and pepper and top with the green parts of the scallions.