Name: Tomato Egg Udon
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 packages frozen udon noodles; 4 large eggs; 1/4 teaspoon white pepper; 1/2 teaspoon Shaoxing wine; 1 tablespoon water; 3 tablespoons oil ((divided)); 2 large tomatoes ((chopped)); 1 ½ tablespoons ketchup; 2 teaspoons sugar; 1 ½ teaspoons chicken bouillon powder; 1/8 teaspoon MSG ((optional)); 1/2 cup water; 1 scallion ((thinly sliced))

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Tomato Egg Udon is one of those quick weeknight dishes that I never get tired of. It's extremely easy to make and it takes less than 30 minutes to put together. My parents recently gifted me a giant bucket of their garden tomatoes, so I've been using this recipe to cook them all week.

Tomatoes and eggs are one of the most legendary combinations in Chinese cuisine. I actually never see this served at restaurants, but every Chinese family I know knows how to make this. You essentially scramble some eggs in a pan, remove the eggs, make a tomato sauce, and then add the eggs back in.

tomato sauce with scrambled eggs in pan.

Growing up, my family used to eat this with rice, but sometimes my dad would make noodles with it. After making this countless times, I realized that I really like eating it with udon noodles. Udon noodles are thick and chewy, and they cook really fast (in under one minute), so it's the quickest way to add a carb to the dish.

udon noodles being boiled in pot of water.

udon and chives mixed with tomato sauce and eggs in pan.

Note: I added chopped chives to my dish, but usually I add sliced scallions. I just didn't have any this time.

Tomato Egg Udon

This is the dish I make whenever I have tomatoes and eggs at home. It's super easy to put together and tastes really delicious.

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine Chinese

Servings 2 people

Ingredients

2 packages frozen udon noodles
4 large eggs
¼ teaspoon white pepper
½ teaspoon Shaoxing wine
1 tablespoon water
3 tablespoons oil (divided)
2 large tomatoes (chopped)
1 ½ tablespoons ketchup
2 teaspoons sugar
1 ½ teaspoons chicken bouillon powder
⅛ teaspoon MSG (optional)
½ cup water
1 scallion (thinly sliced)

Instructions

Bring a medium pot of water to a boil. Add the udon noodles and cook for 1 minute until they are just separated. Do not cook for longer or else they will be mushy. Remove from water and set aside.
In a small bowl, add the eggs, white pepper, shaoxing wine, and 1 tablespoon of water. Mix until thoroughly combined.
Heat one tablespoon of oil over medium-high heat in a nonstick pan*. Add the eggs and scramble them quickly then remove to a bowl.
In the same pan, add the remaining two tablespoons of oil. Increase the heat to high, add the tomatoes and fry for 2 minutes.
Add the ketchup, sugar, chicken bouillon powder, MSG, and water. Cook for 2-3 minutes.
Add the udon noodles and scallions and toss to combine. Cook for 1 minute until the sauce is slightly thickened and coats the noodles.