Tomato and egg rice noodles from To Asia, With Love: Everyday Asian Recipes and Stories from the Heart (page 79) by Hetty Lui McKinnon

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Everything oil

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Easy homemade hand-pulled noodles" for thick rice noodles.

  • Astrid5555 on July 07, 2022

    Delicious and quick to make. Would reduce the sugar time, a little too sweet for my taste.

  • Tina_Berlin on September 29, 2021

    I made a tofu scramble to make this recipe vegan

  • Ganga108 on July 15, 2021

    Delish! Used chickpea flr omelette (incl a little cream) instead of eggs, used cherry tomatoes unpeeled and left whole. Added splash pomodero (tomato puree). Thickened with a little left over chickpea flr mix.

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