Drunken Udon Recipe

Prepare ingredients

Peel and thinly slice the yellow onion. Core, seed and thinly slice the red bell pepper into strips. Cut tomatoes into 1/2-inch wedges. Trim and thinly slice green onions, separating white and green parts. Roughly chop basil leaves and set aside. Mince garlic and ginger. If udon is frozen or tightly packed, gently separate and rinse under warm water to loosen; drain well.

Make sauce

In a small bowl whisk together tamarind paste, soy sauce, rice vinegar, brown sugar, sambal oelek, fish sauce and 3 tablespoons water until sugar and tamarind paste are dissolved into a smooth, slightly pourable sauce. Taste and adjust: add up to 1 tsp more sugar if too tangy, or 1 tsp more sambal if you prefer more heat.

Heat a large wok or heavy skillet over medium-high heat until shimmering. Add 1 tablespoon vegetable oil. If using eggs, crack them into the pan and scramble quickly until just set, breaking into bite-sized pieces. Transfer eggs to a plate and wipe pan if necessary.

Add remaining 1 tablespoon oil and add the udon noodles. Stir-fry the noodles for 1–2 minutes to heat through and slightly toast — separate any clumps with a spatula. If noodles are very dry, splash 1–2 tablespoons water to help loosen them.

Push noodles to one side of the pan. Add the onion and white parts of the green onion to the empty side; stir-fry 1–2 minutes until they begin to soften. Add minced garlic and ginger and cook 30 seconds until fragrant.

Add the sliced red bell pepper and tomato wedges. Stir everything together and cook 2–3 minutes until peppers are bright and slightly tender and tomatoes begin to break down but still hold shape.

Pour the prepared tamarind sauce evenly over the noodles and vegetables. Toss continuously to coat; cook 1–2 minutes so sauce warms, thickens slightly, and clings to noodles. If sauce seems too thick, add 1 tablespoon water at a time to reach desired consistency.

Return the scrambled eggs (if used) to the pan and mix through. Stir in sesame oil, lime juice from 1 lime, chopped basil and the green parts of the scallions. Season with black pepper and adjust salt to taste (add more soy or a pinch of salt if needed).

Cook everything together for another 30–60 seconds so flavors meld. Turn off heat and allow to sit in the hot pan for 1 minute to let basil wilt slightly but stay bright.

Transfer to serving plates or a platter. Garnish with extra basil leaves and an optional squeeze of lime. Serve immediately.