Tomato and egg noodles

Rinse and chop tomato. Trim and deseed the green bell pepper, weigh it, then cut small diamonds. Weigh peeled garlic and mince it. Chop scallion whites and greens separately and beat the egg; keep raw-egg utensils separate from cooked-food utensils.

Warm about three quarters of the oil over medium heat, add the egg and gently form curds. Transfer to a clean bowl when fully set; do not test the hot pan with a hand above it.

Use medium-low heat to scent the remaining oil with scallion whites and minced garlic without browning them. Add tomato and pepper, cook until tomato releases juice, then mix in soy and optional sugar. Add water just to cover the tomato; bring to a boil, add cooked egg and oyster sauce, and simmer until tomato is soft, pepper loses its raw crunch and the sauce thickens slightly. Taste before optional salt.

Boil ample drinking water in another pot, add and loosen noodles and cook according to the package until no hard core remains. Drain into a bowl rather than relying only on floating or translucent edges.

Spoon the hot tomato, pepper and egg topping over the drained noodles, add scallion greens and sesame oil as desired, then toss and eat.