Let's be real, Lykkers—eating the same veggie noodles every day for lunch gets old fast. That's why we decided to switch things up with something warmer, cozier, and way more flavorful.

Today, we're making a bowl of tomato egg noodles so tasty, you'll end up sipping the last drop of soup like it's gold. No kidding—this one's a winner!

Simple Ingredients, Big Flavor

This recipe makes enough for two people, but you can easily scale it up for the whole family. Here's what we need:

• 2 medium tomatoes

• 2 eggs

• 200g noodles (we used thin round ones)

• Salt, to taste

• A pinch of chicken bouillon or stock powder

• 1 tablespoon sugar

• Ground pepper, as needed

• 1 tablespoon sesame oil

• A few stalks of green onion

Fresh, everyday ingredients—but trust us, the magic happens when they come together.

Let's Prep First

First, we get everything ready. Dice the tomatoes into small cubes. Separate the green onion: slice the white part finely and chop the green part into small bits for garnish. Break the eggs into a bowl and beat them well until smooth. With the prep done, we're ready to cook!

Fluffy Eggs Come First

Heat some oil in a pan. Once hot, pour in the beaten eggs. Let them sit a few seconds until they just start to set, then gently stir and scramble. Don't overcook—you want them soft and fluffy. Once done, scoop them out into a bowl and set them aside.

Sauté the Fragrant Base

In the same pan, add a little more oil if needed, then toss in the white part of the green onions. Stir quickly and watch closely—onions can burn fast. Once fragrant, it's time for the tomatoes.

Get That Tomato Sauce Going

Add your diced tomatoes and sauté until they start releasing juice. To speed things up, splash in a tiny bit of water to help the tomatoes break down into a sauce. You want that rich, juicy tomato flavor coming through.

Reunite the Eggs and Tomatoes

Now pour the scrambled eggs back in and gently mix. Let the eggs soak up all that sweet and tangy tomato flavor. It smells so good already!

Season and Simmer

Time to season. Add a bit of ground pepper, one full spoon of sugar (yes, sugar—it balances the tanginess), and about a spoonful of salt. Stir well. Then pour in enough water for soup—about 2 large bowls' worth. Bring it all to a boil.

Cook the Noodles Just Right

Once the soup is boiling, add in your noodles. Thin noodles cook quickly, so keep an eye on them. As they soften, add a generous half-spoon of chicken bouillon or stock powder. Taste the soup and adjust the flavor if needed—remember, this seasoning is for two servings.

Finish with Fragrance

Almost there! Drizzle in a spoon of sesame oil. That nutty aroma really ties the whole bowl together. Let the soup simmer a little longer until it slightly thickens and the noodles soak up some of the broth.

Ready to Eat!

Pour everything into serving bowls, sprinkle chopped green onions on top, and that's it! Dig in while it's hot. The tomatoes make the soup taste almost like a homemade tomato bisque, and the soft egg just melts in your mouth.

Why We Love It

There's just something about the combo of tomato, egg, and noodles that makes us feel comforted and full—but not heavy. It's quick, satisfying, and perfect for a cozy lunch at home. And the best part? That soup is so good, We’re sure you'll finish it all.

Lykkers, what do you think—are you tempted to try it out this week? Or maybe you've got your own secret twist on tomato egg noodles? We'd love to hear how you like to make yours. Don't forget to share your version and tag us—we're always down to swap noodle stories!