Xihongshi jidan mian (tomato-and-egg noodles) is the most common noodle dish cooked by Beijing families. Although every family has its own style of preparation, you can easily cook your own fairly standard version with this simple recipe.
2 large tomatoes
Clean the tomatoes, discarding the seeds, and chop them into pieces. Break the eggs into a bowl, add salt and beat vigorously. Cut the ginger and green pepper into small pieces.
Heat the oil and quickly cook the egg. Remove and set aside.
Heat the oil and begin to stir fry the tomatoes, ginger and green onion. After two minutes, return the egg to the pan. Add sugar and cook another 2 minutes.
Add two cups of water and a pinch of salt. Boil for 5 minutes to thicken the mixture. Remove it from the pan and flavor with a few drops of sesame oil.
Boil the noodles and toss them with the tomato mixture.