Few things hit the spot like a warm, cozy bowl of noodles, and this tomato egg udon noodle bowl with sesame drizzle is exactly that—comforting, savory, and surprisingly easy to pull together. Inspired by the flavors of chinese tomato and egg recipes, this bowl is a fusion of classic comfort and contemporary flavor. The silky scrambled eggs and sweet-tangy tomatoes pair perfectly with chewy udon noodles, all brought together with a toasted sesame and soy drizzle. Whether you're looking for a quick weeknight dinner or a creative idea for a casual dinner party, this dish is a solid go-to—especially on one of those rainy day dinner ideas kind of nights.

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Tomato Egg Udon Noodle Bowl with Sesame Drizzle

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course, Soup

Cuisine Japanese, Western

Servings 2 generous servings

Equipment

Wok or large non-stick skillet Ideal for cooking the eggs and tomatoes evenly. A non-stick pan prevents sticking and makes the egg fluffier.
Medium saucepan To cook or reheat the udon noodles.
Small Mixing Bowl For whisking the sesame drizzle.
Whisk or Fork For beating the eggs.
Strainer or colander To drain the noodles once cooked.
Tongs or Chopsticks To mix everything together and serve.

Ingredients

For the tomato egg mixture

4 large eggs
1/4 teaspoon salt
2 tablespoons whole milk or water to make the eggs fluffier
2 tablespoons vegetable oil
4 medium ripe tomatoes chopped
2 teaspoons sugar
1/2 teaspoon light soy sauce
1/4 teaspoon white pepper
1 green onion sliced (white and green parts separated)
2 garlic cloves minced

For the udon noodles

2 packs frozen or vacuum-sealed udon noodles about 14 oz total
1 teaspoon sesame oil
Salt to taste

For the sesame drizzle

1 tablespoon toasted sesame oil
2 teaspoons low sodium soy sauce
1 teaspoon rice vinegar
1/2 teaspoon chili crisp or chili oil optional but recommended
1/2 teaspoon honey or maple syrup
1 teaspoon toasted sesame seeds

Toppings (optional but encouraged)

Extra sliced green onions
Fresh cilantro
Crushed roasted peanuts
Chili oil or chili crisp
A soft-boiled egg if you want an extra protein boost

Instructions

Prep Your Ingredients

Start by prepping all the components. Whisk the eggs with a pinch of salt and milk in a bowl until smooth. Chop your tomatoes and mince the garlic. Slice your green onions and separate the white and green parts. This mise en place makes the cooking process much smoother, especially since the cooking goes quickly.

Make the Sesame Drizzle

In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, chili crisp, honey, and sesame seeds. Taste and adjust sweetness or heat based on your preference. This sauce will bring everything together at the end and add a nutty depth that contrasts beautifully with the sweetness of the tomato and richness of the egg.

Scramble the Eggs

Heat 1 tablespoon of oil in a wok or skillet over medium heat. Pour in the eggs and let them sit undisturbed for a few seconds. Gently scramble until just set but still a bit glossy—don’t overcook. Remove from the pan and set aside. These eggs are reminiscent of chinese scrambled eggs tomatoes—soft, tender, and full of flavor.

Stir-Fry Tomatoes

Add the remaining tablespoon of oil to the same pan. Toss in the white parts of the green onion and garlic, stir for 30 seconds until fragrant. Add the chopped tomatoes, sugar, light soy sauce, and white pepper. Let the mixture simmer for about 5–7 minutes until the tomatoes break down and form a slightly thickened sauce. This part of the dish channels the heart of chinese tomato egg stir fry, one of the most beloved asian egg recipes.

Cook the Udon Noodles

While your tomatoes are simmering, bring a pot of water to a boil. Add the udon noodles and cook according to package instructions (usually 2–3 minutes for frozen). Drain and toss with 1 teaspoon sesame oil to prevent sticking.

Combine and Serve

Return the scrambled eggs to the tomato mixture and gently fold them in. You’re aiming for tender ribbons of egg woven through the tangy tomato sauce. Add the drained noodles into the pan and gently toss everything to coat.
Divide between two bowls, drizzle generously with the sesame sauce, and top with green onion, peanuts, and extra chili oil if desired.

Pairings

This tomato egg udon bowl is quite versatile and can be served with a variety of sides or drinks:

Side dishes: A simple cucumber salad dressed with rice vinegar and sesame, or steamed edamame sprinkled with flaky sea salt complements the richness of the dish.
Protein boost: If you’re looking to include meat, grilled chicken thigh or thinly sliced seared steak works wonderfully. It’s also a fun way to incorporate ideas from other chicken thigh recipes or chicken breast recipes.
Drinks: Pair it with a light jasmine tea or a chilled glass of sake. Even a citrusy sparkling water works well to refresh your palate between bites.
Dessert: A light mango pudding or mochi rounds out the meal nicely, especially if you’re entertaining or serving this at a casual dinner party.

FAQs

1. Can I use canned tomatoes instead of fresh?

Yes, you can substitute with canned diced tomatoes (preferably fire-roasted or low-sodium). Just be sure to simmer off the excess liquid. However, fresh tomatoes will give you the most authentic taste, much like traditional chinese tomato egg recipes.

2. What kind of egg texture should I aim for?

The eggs should be soft and slightly custardy, not dry or overcooked. Think of the silky texture found in authentic chinese eggs and tomatoes, where the egg gently folds into the tomato sauce rather than standing apart from it.

3. Can I add meat to make it more filling?

Absolutely. While the dish is vegetarian as written, it’s very adaptable. For example, shredded chicken breast from another chicken salad recipe can be tossed in. Leftover roasted chicken or even a poached egg on top also works for extra protein without altering the flavor too much.

4. Is this a healthy option for clean eating?

Yes, this dish is packed with whole ingredients and can easily be part of a clean eating routine. You’re getting protein from the eggs, fiber and antioxidants from the tomatoes, and carbs from the noodles. Swap in low-sodium soy sauce and add steamed greens to make it even more balanced.

5. How is this different from traditional Chinese tomato and egg stir fry?

Great question. This bowl takes the classic Chinese egg and tomato dish (also known as Chinese tomato egg stir fry or tomato egg Chinese) and gives it a noodle twist. While traditional versions are eaten with rice, this one swaps in chewy udon for a comforting noodle bowl experience, and layers on a sesame drizzle for an extra punch of flavor.