🍅 Dad’s CRISPY Noodles with TOMATO & BEEF! (番茄牛肉煎麵)

By Made With Lau · 30 min

Ingredients

Instructions

1. Cut the beef into thin slices across the grain.
2. Mix the beef with baking soda, oyster sauce, white pepper, cornstarch and water until all the liquid is absorbed.
3. Halve the tomatoes, discard stems and hard parts, and cut into large wedges or chunks, keeping the core and sides intact.
4. Thinly slice the ginger, stack and cut into thin strips. Cut the red onion into thin strips.
5. Steam the fresh chow mein noodles over boiling water on high heat for about 10 minutes in a perforated steamer basket, or add 2-3 minutes if using a plate. Drain and dry the wok if used.
6. Heat the wok on high, add oil and swirl. Lower to medium-low, add the steamed noodles and loosen them gently without stirring much. After a minute, add more oil around the edge and nudge the noodles to spread it.
7. After 30 seconds, when the bottom is golden brown, flip the noodles. Add more oil around the edges, raise the heat and pan-fry the second side for 2-3 minutes until crisp.
8. Transfer the crispy noodles to a serving dish.
9. Stir-fry the beef briefly in oil on high for 20-30 seconds, then lower the heat. After 30 seconds on low, remove the beef when it is 60-70% cooked and set aside.
10. In the leftover oil on low (raise to medium if needed), stir-fry the ginger and onion for about 15-20 seconds until fragrant. Add the tomato and stir-fry for 20-30 seconds.
11. Add ketchup and water, turn the heat to high, then add sugar and salt and adjust the taste.
12. Return the beef to the wok, lower the heat to low and add oyster sauce.
13. Stir in a slurry of water and cornstarch slowly while stirring until the sauce reaches the desired thickness, then turn off the heat.
14. Ladle the sauce over the crispy noodles and serve immediately.

Summarized from Made With Lau's video. Watch it for the details.

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