Tomato Rice Noodles With Egg

Hope you all had a great Mother's day weekend. I sure did. I made this tomato rice noodles on Saturday morning to kick start the weekend. Its easy to make just like any regular noodles, except that this is made of rice and not maida/flour. You can skip the eggs if you don't use it, I added them to make it interesting for the kid. Quite a filling dish for a weekend brunch.

Ingredients;
3 cups of cooked noodles.
1 medium onion.
2-3 medium tomatoes
1 tsp chilli powder
2 cloves garlic finely chopped
1 tsp mustard
1 tsp urad dhal
2 eggs

Method:
Cook the noodles as per package instructions.
Wash noodles in the strainer with cold water to remove the starch if any.
In a wide pan, add 2 tblsp of oil.
Add the mustard and urad dhal when the oil is hot.
When the mustard pops add the chopped onion and fry till translucent
Now add the tomatoes and fry till the tomatoes get mushy.
Add the chilli powder and salt and fry till the pulp releases oil.
If not using egg, add the cooked noodles and stir well to combine.
If using egg, move the tomato gravy to a corner of the pan, and break open the eggs on the other side.
Allow them to set for a couple of seconds and then scarmble then till they are cooked.
Now mix the scrambled eggs along with the tomato gravy and then add the cooked noodles.
Mix in the noodles, till they are nicely coated with the tomato gravy, occasionally breaking the long strands of the noodles with the back of the ladle.
Keep in low flame uncovered for 2 mins and the switch of the stove.

Note:
I used Chinese rice noodles/Rice Vermicelli (Mie Hoen) -thin ones for making this. But we can also use the Indian rice sevai packets  like MTR for making this dish.
We can also adding some frozen peas or corn to this to make it more colorful.