one-pot tomato and egg udon

tomato and egg during tomato szn hits dif, which is probably why i’ve made chinese-style tomato and eggs twice in the last week already. while my usual preference is to have it over rice, when i want an easy one-pot meal, i sub rice for frozen udon and make a one-pot tomato and egg udon! the udon retains a better chew if you first thaw them in some water so that it’s less likely to overcook buuuttt that’s 1) another thing to do and 2) requires a separate bowl.

i used:

• 3 medium tomatoes, sliced into wedges (i used a combination of heirloom and dry-farmed early girls)
• 3 eggs (reduce to 2 if you want it less egg-y!)
• 1 cup chicken stock (alt: sub with water)
• 1 tbsp + 1 tsp shaoxing wine
• 2 servings of frozen udon
• salt
• sugar
• cornstarch slurry: 1 tsp cornstarch + 1 tsp water
• garnish: scallions

to make tomato and egg udon:

• crack eggs into a bowl and whisk them well, seasoning with 1 tsp shaoxing wine and a heavy pinch of salt
• in a sauté pan or pot, heat up neutral oil over medium heat
• add in the tomatoes and sauté for about a minute
• then season with a pinch of salt, sugar, and 1 tbsp shaoxing wine. cook for another ~4-5 minutes until tomato juices are released and most tomatoes are quite softened
• add in chicken stock/water, cover, and bring to a simmer. let simmer for ~2-3 minutes
• pour the egg mixture in while moving in a circular motion
• layer on the udon and cover and simmer until udon is ~80% softened, ~3-4 minutes. flip the noodles around about halfway through and loosen them so that they cook evenly
• when noodles are almost ready, mix together the cornstarch slurry and drizzle into middle of the pan. simmer until thickened to a gravy-like sauce and noodles are fully cooked!
• garnish with scallions
• slurps up!