Trinity chefs: Olivia Zhou’s tomato and egg noodles
STUDENT reporters Allyson Long, Luhan Yang, and Ulan Manaloto go in search for Trinity College Foundation Studies’ top chefs to bring you their favourite dishes you can whip up at home in a flash. In the first of this three-part recipe series, they bring you Olvia Zhou’s tomato and egg noodles.
Olivia is a keen home cook and picks up new recipes very quickly. She first learnt to cook for herself in high school, having moved to Chengdu by herself. Her go-to meals were noodles, which she found easy to prepare, ideal for very early morning starts at school.
This dish remains her go-to meal today as an international student in Melbourne, not only because it’s a convenient and healthy option, but because it’s reminiscent of her days in high school, and what it’s like to create a home away from home.
1 spring onion
Oriental style noodles
Salt, to taste
Oil, for pan frying
Feel free to add any fresh ingredients you like such as mushrooms and other vegetables. Meatballs and fish tofu can be easily purchased from Asian groceries.
Beat the eggs in a bowl, chop up the spring onions, dice the tomatoes and set them aside.
Put a pot of water on the boil on the stove and in the meantime, heat up a medium-sized frying pan with a little oil. When the oil is hot, add in the egg mixture and cook.
When the eggs are done, add the diced tomatoes and cook till the tomatoes are soft.
Carefully transfer all the ingredients in your pan into your pot of boiling water. Add the noodles, and after a minute or two, add the meatballs, fish tofu or your preferred fresh ingredients.
Add salt to taste, and ladle into a large bowl when all your ingredients are cooked through.
Ready to serve!