Ingredients:
Spinach leaves150 gramsRice flourOne cup, water as needed, 2 large tomatoes,Eggs2 pieces Garlic one piece, a little sugar, a little salt,SoysauceA few drops, oil as needed

Steps:
1 Clean the spinach leaves and set aside (actually, I extracted more spinach juice than needed. You can adjust accordingly based on your needs)
2 Boil water in a pot, add a few drops of oil, enough to prevent sticking, then add the spinach leaves and blanch until they are just cooked, remove immediately
3 Place the spinach leaves in a food processor, add half a cup of water, blend into a paste
4 Prepare some rice flour, mix it with the spinach juice, pour the flour into the mixerNoodlesClose the lid and pour the spinach juice along the edge of the lid. My mixture was not filtered, so pouring was more laborious. You can directly mix the flour and spinach juice in the mixer, cover, and start working
5 After making the noodles, as I did not cook them immediately, they were left for 3 hours to prevent sticking, I sprinkled some dry flour on top
6 If you want to peel the tomatoes, make a few cuts with a knife, then blanch in boiling water for 20 seconds and remove to easily peel off the skin
7 Beat the eggs and add a little salt. Heat oil in a pan, pour in the beaten eggs and stir-fry over medium heat until golden yellow.Remove when done and set aside.8 In a pan, sauté some garlic, then add chopped tomatoes, fry briefly before adding a small amount of water, salt, sugar. Cook over low to medium heat until the tomatoes are soft enough for your liking, then increase the heat to reduce the sauce slightly until it thickens, add the previously stir-fried eggs, add a few drops of soysauce, stir-fry and taste test before serving.
9 In a pot, bring water to a boil, add the noodles, cook until they are cooked to your desired texture. Add some noodle broth, then add the previously prepared tomato egg stir-fry and serve.
Tips:







1 To make firm noodles, use
high-gluten flour,if not available, regularmedium-gluten flourwill do. The higher the gluten content, the firmer the texture of the noodles will be.3 When making stir-fried eggs with tomatoes,
tomatoes
can be peeled or left unpeeled, if you don't like to eat them.4 The softness of the tomatoes is very flexible; some people prefer completely cooked tomato sauce, while others like it just slightly cooked and still retains some chunkiness.5 Adding a few drops of soysauce to stir-fried eggs with tomatoes makes the flavor very delicious, but you can hardly taste the soysauce.When cutting the tomatoes, you can remove the skin if you want to.
The softness of the tomatoes varies greatly, with some people preferring them cooked until they are almost mushy.Others like them more al dente and slightly chunky.Generally, some people prefer tomatoes that are just ripe, while others enjoy a softer texture.
Adding a few drops of soy sauce to the tomato and egg dish makes it very flavorful; you can hardly taste the soy sauce.