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Fluffy eggs and tangy tomato sauce top a nest of wheat noodles for a quick, comforting dish. This healthy family meal is protein-rich, budget-friendly, and ready in under 15 minutes.
Boil a large pot of water over high heat and cook the wheat noodles according to package directions (about 6–8 minutes). Drain and toss lightly with 1 tsp vegetable oil to prevent sticking.
While noodles cook, finely chop the tomatoes and slice the scallions. Crack the eggs into a bowl and beat until fully combined.
Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Pour in the beaten eggs and stir continuously, cooking just until fluffy and barely set, about 1 minute. Remove the eggs from the pan and set aside.
Add the remaining 1 tbsp vegetable oil to the skillet. Increase heat to high, add the chopped tomatoes and a pinch of salt, and sauté until juicy and slightly thickened, 2–3 minutes.
Return the fluffy eggs to the pan with tomatoes. Add soy sauce, sugar, and ground white pepper. Fold gently, stir in half of the sliced scallions, and cook for 30 seconds to combine flavors. Taste and adjust seasoning if needed.
To serve, divide noodles among bowls. Top with the egg and tomato mixture, garnish with the remaining scallions, and serve immediately.
