I can’t help but add tomatoes to almost everything I make – especially when they’re extra juicy and sweet. I never turn down a campari tomato for that reason 🙂

This recipe starts with a Malaysian and Indian- inspired red chili paste, then is built up with some sauteed tomatoes and coconut milk. You’ll find a mix of ingredients and cooking techniques from both cuisines.

The spice comes from Indian green and red chilies. You could easily replace these with other chilies you have on hand, keeping in mind that the spice level will vary. These are pretty spice and on par with Thai chilies in their heat. The red chilies tend to give a slower burn in the back of the tongue, while the green chilies tend to prick the front of your mouth. If you use chili powder instead of dried chilies, add the powder after all the wet ingredients have come together in the pan.

For noodles I’ve been obsessed with the Momofuku dried noodles they’ve started selling! I think all their varieties have great texture, cook quickly, and taste great. Their seasoned salt is also a great addition to this meal or almost any other.

Makes 2 full servings, 15 min prep, 10 min cooking, 25 min total

To finish:

• 2 eggs, one for each dish you plan to plate
• 1-2 scallions, chopped (optional)
• Toasted sesame seeds or furikake (optional)

Start by heating a wok on medium-high heat and adding just enough oil to cover the bottom of the wok (shouldn’t be much more than 1 tbsp). If you don’t have a wok, any stir fry pan or skillet will work – ideally something that conducts heat quickly and lets you concentrate the heat in the middle of the pan.

When the oil is shimmery, add the aromatics (garlic, shallot, and ginger). Stir to keep from burning until everything is translucent and smells fragrant. Lower the heat and add the pastes; stir and cook until the oil begins to separate from the paste. Add the contents to a blender along with the chilis and some of the chili water for blending. (A mortar and pestle would work just as well.) Blend until smooth. Add the coconut milk and blend again to combine. Taste and add salt if needed. The spice will be further balanced by the sweetness of the tomatoes, but if it’s too hot for you, you can add a little sugar, blend and taste.

Return the wok to heat, add a little more oil, and when hot, add the tomatoes and green chilies. Stir and cook until nearly all of the liquid from the tomatoes evaporates. This concentrates the sweetness of the tomatoes. Add the shredded veggies, toss, and stir-fry until the veggies are barely cooked but not soft.

Push everything to the edges of the pan and add a little oil in the center. Crack an egg in the center space. The leftover spices and tomato in the oil should form a delicious crust on the bottom of the egg. Keep the heat fairly high and try to leave the egg on the first side as long as you can without cooking or breaking the yolk. Gently flip it and cook just until the whites are done. Alternatively, if you like sunny side up eggs, you can baste the whites with a little of the oil, cover the egg with a small lid, and lower the heat until the whites cook. Remove the egg and set it aside until you’re ready to serve. Repeat the process for as many eggs as you plan to serve.

Pour in the broth and stir everything together. Lower the heat and bring the broth to a gentle simmer. Keep tasting and feel free to add water to get the consistency and intensity you want. Add the dried noodles and cook them directly in the broth, being careful not to overcook. They should only need 2-3 minutes until they’re done.

Serve up the noodles soup in a bowl, top with the egg, and sprinkle any other finishing toppings you plan to use. ENJOY!