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.

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.

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.

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.

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.

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.