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Tomato & Egg Gravy Instant Noodles

A saucy version of Chinese-style tomato & egg noodles! This recipe is perfect for slurping!
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Cook Time 35 minutes
Total Time 35 minutes
Servings: 1
Course: noodles
Cuisine: Chinese
Ingredients Method Video

Ingredients
  

Tomato gravy packet
  • 1 tbsp cooking oil
  • 2 fresh tomatoes diced
  • 1 tbsp ketchup
  • 1 tsp tomato paste
  • 1 tbsp light soy sauce
  • 1 tbsp minced garlic
  • 1 tsp chicken bouillon powder
  • 1/2 tsp white pepper
  • 2 tbsp scallions finely chopped
  • 1 tsp sugar
  • 1/3 cup water
Egg packet
  • 2 eggs
  • 1 tbsp cooking oil
  • 1 tsp light soy sauce
Corn starch slurry
  • 2 tsp corn starch
  • 1 tbsp water
Veggie packet
  • 1 tbsp scallions finely chopped
Noodles
  • 200 g Instant udon noodles

Method
 

Cook the eggs
  1. In a pan over medium heat, add cooking oil and scramble the eggs until just set.
  2. Drizzle with light soy sauce, then remove from heat and set aside.
Make the tomato gravy sauce
  1. In the same pan, add all the tomato gravy ingredients. Stir and cook for about 5 minutes, until the tomatoes break down.
  2. In a small bowl, mix corn starch and water until smooth to create a slurry.
  3. Pour the corn starch slurry into the tomato mixture, stirring constantly until it thickens into a gravy. Set aside.
Cook the noodles
  1. In a large bowl, cover the udon with boiling water and let it sit for 5–6 minutes, or until soft.
    If needed, microwave for 1 minute. Drain, leaving 1-2 tbsp hot water.
Assemble the instant noodles
  1. Combine the udon noodles with the tomato gravy, scrambled eggs, and chopped scallions.
  2. Mix and enjoy!

Video