Steps

1. Blanch and halve the cherry tomatoes (1 pack).
   🕒 04:33
2. In boiling water, add a little white sesame oil (for fragrance) and the rice noodles (150g). Boil for 4 minutes while gently loosening them.
   🕒 02:28
3. Drain the boiled rice noodles in a colander.
   🕒 06:23
4. In a frying pan, heat 2 tbsp white sesame oil with julienned ginger (2-3 slices) and 2-3 whole Sichuan peppercorns. Slowly stir-fry until fragrant. (Key Tip!) By slowly stir-frying until the ginger sizzles and dries out, you infuse the oil with its aroma.
   🕒 03:25
5. Once fragrant, temporarily remove the ginger and Sichuan peppercorns to a plate.
   🕒 04:23
6. In the same frying pan used for the ginger, stir-fry the blanched cherry tomatoes.
   🕒 04:33
7. Once the tomatoes release their juices, break down, and become fragrant, add 200ml tomato juice. Simmer until the sauce thickens enough to reveal the bottom of the pan when stirred with a spatula. (Key Tip!) Combining tomatoes and tomato juice creates a deep, rich flavor.
   🕒 05:23
8. Return the stir-fried julienned ginger and Sichuan peppercorns to the frying pan with the thickened tomato sauce.
   🕒 07:04
9. Add the boiled and drained rice noodles and stir-fry.
   🕒 07:16
10. Season the stir-fried rice noodles with salt (to taste).
    🕒 07:29
11. Add half of the prepared tomato sauce to the rice noodles and toss to coat evenly.
    🕒 07:45
12. Add 3 tbsp water, taste, and adjust seasoning again with salt.
    🕒 08:32
13. Spread the tomato rice noodles onto a plate.
    🕒 09:01
14. Quickly wipe out the same frying pan, add 2 tbsp white sesame oil, and heat over high heat.
    🕒 09:15
15. Add 4 eggs and stir-fry rapidly over high heat until semi-cooked.
    🕒 09:30
16. Add the remaining tomato sauce and mix roughly.
    🕒 10:00
17. Slide the scrambled egg and tomato mixture over the rice noodles on the plate, and garnish with cilantro (to taste).
    🕒 10:48
18. Done.
    🕒 10:56