Blanch the noodles according to package instructions. Rinse under cold water to remove excess starch, drain well, and divide into two serving bowls.
Heat ½ tablespoon of vegetable oil in a wok over medium-high heat.
Pour in beaten eggs and cook gently to form a soft omelette. Break it into bite-sized pieces and set aside.
In the same wok, add another ½ tablespoon of oil.
Add chopped garlic and stir-fry until fragrant, taking care not to let it burn.
Add the quartered tomatoes and cook until they soften.
Stir in the ketchup and sugar, adjusting the sweetness and tanginess to taste.
Pour in 600ml of water and bring to a boil.
Add the Lee Kum Kee Premium Mushroom Seasoning Powder and return the omelette pieces to the wok.
Bring to a boil again, then remove from the heat.
Ladle the broth over noodles. Garnish with the chopped spring onion. Serve immediately while hot.
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
