15-Minute Tomato Egg Udon
This 15-minute tomato egg udon recipe features chewy udon, soft scrambled eggs and a savoury tomato sauce. Perfect easy lunch or dinner.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 eggs
- 3 tomatoes, sliced into wedges
- Salt and white pepper to taste
- 1 tbsp tomato paste
- 1 serving frozen udon
- 1 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1/2 tbsp dark soy sauce
- 1/2 tbsp cornstarch
- 1 tsp sugar
- 1 tsp sesame oil
- 1/4 cup water
Instructions
- 1
Prepare frozen udon noodles according to package instructions. Drain and set aside.
- 2
In a bowl, beat the eggs and season with salt and white pepper. Heat a bit of oil in a pan over medium-high heat. Add the eggs and scramble for 2–3 minutes until just set. Remove from pan and set aside.
- 3
In the same pan, heat a little more oil. Add minced ginger and half of the chopped green onion. Sauté for 1 minute until fragrant.
- 4
Add tomato paste and cook for another minute. Add chopped tomatoes and stir-fry for 2-3 minutes until softened.
- 5
Return the scrambled eggs to the pan. Add the cooked udon and prepared soy sauce mixture (mix all ingredients in a bowl beforehand). Stir everything together for a few minutes until the sauce thickens and coats the noodles.
- 6
Garnish with remaining chopped green onions. Enjoy!