Description
A comforting and flavorful bowl of silky udon noodles with savory tomatoes and creamy eggs perfect for any time of day.
Ingredients
Scale
- 200g udon noodles
- 2 large eggs
- 2 medium tomatoes, diced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- 2 cups vegetable or chicken broth
- 1 tablespoon olive oil
- 2 spring onions, chopped
- 1 tablespoon chili paste (optional)
- Handful of spinach or bok choy (optional)
- Sesame seeds (optional, for garnish)
- Fresh basil or cilantro (optional, for flavor)
Instructions
- Cook udon noodles according to package instructions. Drain and set aside.
- Dice the tomatoes, chop the spring onions, mince the garlic, and grate the ginger.
- In a small bowl, beat the eggs with a pinch of salt and pepper.
- Heat olive oil in a large pan over medium heat. Add garlic and ginger, sauté until fragrant.
- Add diced tomatoes and cook for 3-4 minutes until softened.
- Pour in broth, soy sauce, and sesame oil. Stir to combine.
- Bring to a simmer, add cooked noodles, and toss to coat evenly.
- Push noodles to one side and pour in beaten eggs. Let cook 1 minute undisturbed, then scramble gently.
- Stir scrambled eggs into the noodles to combine everything.
- Remove from heat and garnish with spring onions and optional add-ins as desired.
Notes
Use freshly grated ginger and garlic for best flavor. Don’t overcook the eggs to maintain a soft texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Noodle Bowl
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 140mg
Keywords: tomato egg udon, noodle bowl, easy asian recipe, quick dinner