This is the Tongyi The King of Tomato Egg Noodles, an instant noodle inspired by the Chinese dish of the same name, much like the tomato and beef version.
Each package included dehydrated noodles, as well as three sachets: one yellow, housing dehydrated scrambled eggs; one red, containing powdered vegetable stock; and one white, holding concentrated tomato paste. To prepare these noodles, the first step was boiling the dehydrated noodles in 500-600 mL of water along with the contents of the red sachet for 1.5 minutes. After loosening the noodles, the white sachet was added and mixed for 30 seconds before introducing the yellow sachet. A thorough mix followed, and the noodles were cooked for an additional 2.5 minutes before being served.
Once prepared, the soup base took on an opaque red hue, exuding a rich tomato aroma reminiscent of the tomato ramen from Kyūshū Ramen Kio. Upon tasting, this tomato and egg version distinguished itself from the tomato and beef iteration, maintaining the association with the ramen dish. The soup offered a distinctly rich and rounded tomato flavour, devoid of beefy notes but with intense umami and a well-balanced presence of acidity and sweetness inherent to tomatoes. The noodles, cooked slightly shorter than the recommended time (2.5 minutes instead of 3), boasted a delightful springy and al dente texture, absorbing the broth’s flavour. Impressively, the rehydrated bits of egg closely resembled freshly scrambled eggs.
While D favoured the tomato and beef version for its rich meaty flavour, I preferred this tomato and egg variant for its rich and rounded tomato essence. Both variations are strong contenders for future repurchases.
This Tongyi The King of Tomato Egg Noodles contained 126 g (85 g noodles + 39 g seasoning). It was produced in China and purchased in Sydney, Australia in 2023.