Taiwanese-Style Tomato and Egg Noodles | Saveur

Ingredients

• ¹⁄₄ cup plus 2 Tbsp. canola oil, divided
• 4 large eggs, lightly beaten
• ¹⁄₃ cup thinly sliced fresh ginger
• 3 Tbsp. finely chopped garlic
• ¹⁄₂ cup thinly sliced scallions, divided
• One 28-oz. can whole, peeled tomatoes
• Four 1 ¾ oz. bundles dried Taiwanese-style sliced noodles (about 1-inch thick)
• 3 Tbsp. sesame oil, plus more for drizzling
• 1 tsp. Hondashi (instant dashi powder)
• ¹⁄₂ tsp. finely ground white pepper
• Kosher salt