Wash the tomatoes and scallions. Cut the tomatoes into wedges and the scallions into small sections. Crack the eggs into a large bowl and add a pinch of salt and chicken bouillon.
Heat a wok or frying pan over medium heat. Add a little oil, but not too hot. Pour in the beaten eggs and fry until golden brown and fluffy. You can add a little water and scramble them into small pieces for a better texture.
Wash the pan, turn on the heat, add a little oil, and then add the tomatoes and a small spoonful of salt. Stir-fry until the tomato juice is released. Add the eggs back in and stir-fry with the tomatoes for better flavor. Add water and bring to a boil.
Add the noodles and cook until done. Add a pinch of salt, drain, and place in a large bowl. Sprinkle with chopped scallions. A delicious bowl of tomato and egg noodles is ready!