15-Minute Tomato Egg Udon

Ingredients

• 2 eggs (beaten)
• salt (to taste)
• black pepper (to taste)
• 2 tomatoes (sliced into wedges)
• 1 tsp ginger (fresh, minced or sliced)
• 2 green onions (sliced, whites and greens separated)
• 1 tbsp tomato paste
• 1 pack frozen udon noodles (cooked according to package instructions)
• 1 tbsp soy sauce (part of cornstarch mixture)
• 1 tsp cornstarch (part of soy sauce mixture)
• 0.25 cup water (to create the sauce slurry)
• 1 tbsp cooking oil (for frying)

Steps

1. 1

   Crack two eggs into a small bowl and beat them thoroughly. Season with salt and pepper.

2. 2

   Heat a small amount of oil in a pan over medium-high heat. Add the beaten eggs and scramble until just set, then remove from the pan and set aside.

3. 3

   In the same pan, add a bit more oil if needed and sauté the sliced ginger and the white parts of the green onions until fragrant.

4. 4

   Stir in the tomato paste and cook for about 30 seconds to deepen the flavor.

5. 5

   Add the tomato wedges to the pan and sauté until they begin to soften and release their juices.

6. 6

   Return the scrambled eggs to the pan.

7. 7

   Add the cooked udon noodles to the pan with the tomato and egg mixture.

8. 8

   Whisk together the soy sauce, cornstarch, and a splash of water to create a slurry. Pour this mixture into the pan.

9. 9

   Toss everything together and cook until the sauce thickens and coats the noodles in a glossy, saucy glaze.

10. 10

    Garnish with the remaining green onion tops and serve immediately.

Notes

The transcript mentions a 'soy sauce cornstarch mixture' which is a standard Chinese cooking technique to create a glossy sauce. For one serving, 1 tbsp soy sauce and 1 tsp cornstarch with 1/4 cup water is a standard ratio.

Nutrition per serving

• udon
• noodles
• tomato egg
• easy recipes
• asian recipes
• 15-minute meal
• lunch
• stir-fry