Ingredients with Measurements:
- 8 oz. udon noodles
- 2 tbsp. vegetable oil
- 3 cloves garlic, minced
- 1 small onion, chopped
- 2 medium tomatoes, chopped
- 2 large eggs, beaten
- 1 tbsp. soy sauce
- 1 tsp. sugar
- Salt and pepper to taste
- Green onions, chopped (optional)
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
Step-by-step instructions:
1. Cook the udon noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the minced garlic and chopped onion. Stir-fry for 1-2 minutes until fragrant.
4. Add the chopped tomatoes and stir-fry for another 2-3 minutes until they start to soften.
5. Push the tomato mixture to one side of the wok or skillet. Pour the beaten eggs into the other side and scramble until cooked.
6. Mix the eggs and tomato mixture together.
7. Add the soy sauce, sugar, salt, and pepper. Stir-fry for another 1-2 minutes until everything is well combined.
8. Add the cooked udon noodles to the wok or skillet. Stir-fry for another 1-2 minutes until the noodles are coated in the tomato egg sauce.
9. Serve hot, garnished with chopped green onions if desired.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 10g
Carbohydrates: 41g
Protein: 10g
Sodium: 470mg
Sugar: 6g
Fiber: 2g
Substitutions for ingredients:
- Udon noodles can be substituted with any other type of noodles.
- Vegetable oil can be substituted with any other type of cooking oil.
- Green onions can be substituted with chives or scallions.
Variations:
- Add sliced mushrooms or bell peppers for extra flavor and texture.
- Use canned diced tomatoes instead of fresh tomatoes for a quicker and easier version of the recipe.
- Add some chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Make sure to cook the udon noodles according to package instructions to avoid overcooking or undercooking them.
- Use a non-stick wok or skillet to prevent the eggs from sticking to the bottom.
- Adjust the seasoning to your taste by adding more or less soy sauce, sugar, salt, and pepper.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the udon noodles in individual bowls or on a large platter. Garnish with chopped green onions and a sprinkle of sesame seeds.
Garnishes:
Chopped green onions, sesame seeds
Pairings:
Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
Steamed broccoli, stir-fried bok choy, cucumber salad
Troubleshooting advice:
- If the tomato egg sauce is too runny, cook it for a few more minutes until it thickens.
- If the noodles are too dry, add a splash of water or chicken broth to the wok or skillet.
Food safety advice:
Make sure to cook the eggs until they are fully cooked and no longer runny to avoid the risk of foodborne illness.
Food history:
Udon noodles are a type of thick wheat flour noodle that originated in Japan. They are commonly used in soups and stir-fries.
Flavor profiles:
This dish has a savory and slightly sweet flavor from the tomato egg sauce, with a chewy and slightly nutty flavor from the udon noodles.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
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Region: Japanese
Taste: Savory, Tangy, Umami, Rich, Comforting