Blanch and peel the tomato, cut into large cubes. Beat the eggs and fully blend the white and yolk. Heat the oil in a pan and sauté the egg. Break the egg into large pieces when it starts to solidify. Take out the egg. Add the scallion and garlic, sauté until the aroma rises. Add the tomato and sauté with remaining oil in the pan. Add the salt and cook until the tomato turns soft and the sauce becomes thick. Add the sautéed egg and stir to let it absorb the tomato soup. If preferred to, add sugar. Boil the noodle in a pot of water until fully cooked. Take out the noodle and Pour the sautéed egg and tomato on the top.