Zhang Yunlei Instant Noodles

Cut a cross on the top of the tomato, put it in a bowl, pour boiling water over it, and let it sit for 1 minute until the tomato skin cracks. Remove the tomato and let it cool until it’s safe to handle, then peel and slice it.

Remove the tomato, let it cool, peel off the skin, and slice it.

In a small pot, pour 500ml of water, bring to a boil over high heat, then add the tomato. Reduce to medium heat and simmer for 3 to 5 minutes until the tomato becomes soft and the broth thickens.

Add Lao Gan Ma chili sauce and continue to simmer until its flavor is fully incorporated into the broth.

Add the vegetable sachet from the instant noodles and cook until the vegetables rehydrate. Add the seasoning powder and cook for 30 seconds, allowing it to dissolve into the broth. Then add the sauce packet and continue cooking for 1 minute until you have a rich, flavorful soup.

Add the noodle block, press it into the broth, and cook until the noodles are soft and have absorbed the flavors. Serve immediately.