Woo Wai Leong’s Creamy Tomato and Egg Instant Noodles

The creamy tomato sauce recipe that also goes great with pasta

By SALT Magazine | 25 September, 2017 | Recipe
2017-09-25 11:25:34 2018-09-28 21:31:32
Creamy Tomato And Egg Instant Noodles 1
The tomato sauce also goes great with pasta

The highlight of this dish is MasterChef Asia winner Woo Wai Leong‘s attempt at replicating the Tesco tomato sauce that his sister was craving. The instant-noodles and fried egg are tongue-in-cheek additions for quick (but really tasty) meal. While Woo thinks that this dish “will be the end” of his cooking career, we feel like he could put this on any menu and still get away with it. One quick tip: toss in a tiny pinch of baking soda while boiling the noodles and they’ll have come out with a better texture.

Creamy Tomato and Egg Instant Noodles

Serves 1 with excess sauce | Level: Easy, medium with the fancy plating | Total time: 1 Hour

The Sauce


  • 500ml whole cream
  • neutral oil (corn oil)
  • 8 cloves of garlic, finely minced
  • 2 tbsp tomato paste
  • 500g pasta
  • black pepper, to taste
  • salt, to taste
  • sugar
  • fruity vinegar (Woo uses raspberry vinegar but balsamic or apple vinegar works as well)


  • Bring the cream to a boil over medium heat in a high walled saucepot. Reduce at least by half, be careful to not let the cream boil over!
  • In a separate pan, fry the garlic in oil over low heat until it turns golden brown. Add the tomato paste and passata and bring to high heat. Cover and let the
    tomato sauce cook at a simmer for about 30 minutes to reduce and concentrate in flavour.
  • Combine the reduced cream and reduced tomato sauce and season to taste with black pepper, salt, sugar and vinegar. You will have more sauce than you need for 1 serving. The sauce can be cooled down and chilled for about a week but it will likely disappear way before then!

To serve Creamy Tomato and Egg Instant Noodles


  • instant noodles, half-cooked and drained
  • cooking oil
  • 1 whole egg
  • dark soy sauce


  1. Toss the instant noodles with about 3-4 spoons of the creamy tomato sauce. Bring to a low heat.
  2. While the noodles is cooking in the sauce, fry the egg sunny side up style. Use enough oil so that it comes up to the sides of the egg. Fry until the edges are crispy and brown.
  3. Plate the instant noodles and top with fried egg, then drizzle with dark soy sauce and serve.
The SALT Team is dedicated to bring out the best in food journalism, with culinary prose, evocative photo-essays, and inspiring reads from people who work behind the scenes. Our online portal carries the latest on food and drinks in the region, with an injection of a fresh new spirit to food content and an offbeat attitude.