1-First, boil water and cook the noodles based on the package directions. Once done, drain them and place in a bowl, adding a few drops of oil to keep them from sticking.

2-Next, heat 2 tablespoons of vegetable oil in a pot over medium heat, then add the minced garlic and scallion whites for about 30 seconds until fragrant.

3-Add the chopped tomatoes and stir-fry for a couple of minutes until they soften and the oil takes on a red hue. Pour in 2 ½ cups of chicken stock, along with 1 teaspoon of soy sauce, 1/8 teaspoon of white pepper, 1/2 teaspoon of sesame oil, and salt to taste. Cover and let it simmer for 3 minutes on medium heat.

4-Beat the egg in a small bowl, then uncover the soup, turn up the heat a bit, and slowly stir in the beaten egg to form silky ribbons. Finally, turn off the heat and pour the soup over the noodles. Top with chopped scallion greens or cilantro if you like, and serve it hot. The total time is just 20 minutes, with 10 minutes prep and 10 minutes cooking.