The highlight of this dish is MasterChef Asia winner Woo Wai Leong‘s attempt at replicating the Tesco tomato sauce that his sister was craving. The instant-noodles and fried egg are tongue-in-cheek additions for quick (but really tasty) meal. While Woo thinks that this dish “will be the end” of his cooking career, we feel like he could put this on any menu and still get away with it. One quick tip: toss in a tiny pinch of baking soda while boiling the noodles and they’ll have come out with a better texture.
WOO WAI LEONG’S CREAMY TOMATO AND EGG INSTANT NOODLES
Serves 1 with excess sauce | Level: Easy, medium with the fancy plating | Total time: 1 Hour
Creamy tomato sauce
500ml whole cream
neutral oil (corn oil)
8 cloves of garlic, finely minced
2 tbsp tomato paste
black pepper, to taste
salt, to taste
fruity vinegar (Woo uses raspberry vinegar but balsamic or apple vinegar works as well)
- Bring the cream to a boil over medium heat in a high walled saucepot. Reduce at least by half, be careful to not let the cream boil over!
- In a separate pan, fry the garlic in oil over low heat until it turns golden brown. Add the tomato paste and passata and bring to high heat. Cover and let the
tomato sauce cook at a simmer for about 30 minutes to reduce and concentrate in flavour.
- Combine the reduced cream and reduced tomato sauce and season to taste with black pepper, salt, sugar and vinegar. You will have more sauce than you need for 1 serving. The sauce can be cooled down and chilled for about a week but it will likely disappear way before then!
- to serve
instant noodles, half-cooked and drained
1 whole egg
dark soy sauce
- Toss the instant noodles with about 3-4 spoons of the creamy tomato sauce. Bring to a low heat.
While the noodles is cooking in the sauce, fry the egg sunny side up style. Use enough oil so that it comes up to the sides of the egg. Fry until the edges are crispy and brown.
Plate the instant noodles and top with fried egg, then drizzle with dark soy sauce and serve.