Qiang Guo Noodle Soup

Dice both tomatoes about 1 cm. Slice the white and pale-green parts of the large scallion diagonally about 5 mm thick. Beat all 3 eggs. Loosen 250 g fresh noodles and shake off excess flour. Bring 700 ml water to a boil while you prep.

Heat the wok over medium-high heat and add 1 tbsp oil. When hot but not smoking, pour in all the beaten egg. Let it set briefly, then push into curds. Cook for about 1–2 minutes until fluffy, fully set and lightly golden at the edges. Transfer to a bowl before it dries or darkens.

Reduce the heat to medium. Add the remaining 1 tbsp oil, all the sliced scallion and the whole star anise. Cook for about 4–5 minutes until the scallion is soft, pale golden and fragrant. Lower the heat if the edges brown too quickly; do not let them blacken.

Add all the diced tomato. Cook over medium heat for about 3–4 minutes, pressing gently, until softened and juicy. Clear a small space and drizzle 10 g light soy sauce onto the hot side of the wok. Stir through for about 15 seconds until fragrant, then proceed before it dries.

Carefully add all 700 ml boiling water and scrape up the flavorful residue. Return all the scrambled egg. Bring to a rolling boil over high heat, then boil for 3 minutes so the flavors combine. Keep a flowing broth rather than reducing it dry. Remove the whole star anise before the next step.

Add 1 g salt, then all 250 g fresh noodles and separate gently. Cook at a steady boil over medium-high heat for about 2–4 minutes, following the packet and noodle thickness, until tender with no firm center and the broth still flows. Taste and add up to the remaining 1 g salt gradually; leave any excess unused. Turn off the heat, divide noodles and broth between two bowls, and serve at once.

Divide the cooked noodles, egg, tomatoes, scallion and broth between two bowls. Fill one bowl first, then slowly pour the remaining noodles into the other. Share the toppings and broth evenly and serve at once.