This 15-Minute Tomato Egg Udon is one of my go-to lunches to make whenever I’m in a rush but craving something warm, comforting and chewy. It comes together so fast and fills me up!
what is 15-minute tomato egg udon?
15-Minute Tomato Egg Udon is a quick and satisfying noodle stir-fry dish inspired by the classic Chinese tomato and egg stir-fry, 番茄炒蛋 (which I also have a recipe for!). This is a comforting and nostalgic dish known for its simple ingredients and homey flavour.
To turn it into a more filling meal, this version adds chewy udon noodles and a savoury soy sauce-based stir-fry sauce. This delicious noodle bowl is ready in just 15 minutes! Perfect for a speedy lunch of an easy weeknight dinner.
why you’ll love this recipe
Quick & Easy: Ready in just 15 minutes with minimal prep — perfect for busy weekdays or lazy weekends.
Comforting & Satisfying: Combines soft scrambled eggs, juicy tomatoes, and chewy udon noodles for a cozy meal.
Pantry-Friendly: Made with simple ingredients you likely already have in your fridge and pantry.
ingredients
- 2 eggs
- 3 tomatoes, sliced into wedges
- Salt and white pepper to taste
- 1 tbsp tomato paste
- 1 serving frozen udon
soy sauce mixture:
- 1 tbsp light 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
how to make 15-minute tomato egg udon
- Prepare frozen udon noodles according to package instructions. Drain and set aside.
- 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.
- 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.
- Add tomato paste and cook for another minute. Add chopped tomatoes and stir-fry for 2-3 minutes until softened.
- 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.
- Garnish with remaining chopped green onions. Enjoy!
my top tips for making the best 15-minute tomato egg udon
1) use frozen udon noodles
If you’ve followed me for a while, you’ll know I always preach choosing frozen udon over the shelf-stable kind! Frozen udon has a chewier and bouncier bite similar to fresh noodles, while the shelf-stable ones are usually softer or gummy when cooked.
2) add tomato paste
I love adding a tablespoon of tomato paste to create a richer, more flavourful and tomatoey sauce. It goes so well with the stir-fry sauce and gives the whole dish an extra punch of umami.
check out more of my udon recipes!
15-Minute Tomato Egg Udon
1
servings5
minutes10
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Ingredients
2 eggs
3 tomatoes, sliced into wedges
Salt and white pepper to taste
1 tbsp tomato paste
1 serving frozen udon
- soy sauce mixture:
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
Directions
- Prepare frozen udon noodles according to package instructions. Drain and set aside.
- 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.
- 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.
- Add tomato paste and cook for another minute. Add chopped tomatoes and stir-fry for 2-3 minutes until softened.
- 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.
- Garnish with remaining chopped green onions. Enjoy!
Recipe Video
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