Noodles with Tomato & Meat Sauce
Noodles with Tomato & Meat Sauce
Ingredients
For the Noodles
- 300 g flour
- 140 ml water
- 1 g salt
For the Sauce
- 50 g pork, minced
- 1 tablespoon cooking oil
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 tablespoon doubanjiang, broad bean paste
- 2 tomatoes, diced
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 100 ml water, to 150 ml
- 2 tablespoons cornstarch water, cornstarch slurry
For Garnish
- 1 cucumber, shredded
- 1 green onion, chopped
Instructions
- 1
In a large bowl, combine the flour and salt for the noodles.
⏱️ 2 min
- 2
Gradually add the water to the flour mixture while stirring with chopsticks until a rough dough forms.
⏱️ 3 min
- 3
Knead the dough by hand until it becomes smooth, about 5-7 minutes.
⏱️ 7 min
- 4
Cover the dough with a lid or plastic wrap and let it rest for 30 minutes.
- 5
On a lightly floured surface, roll the rested dough into a long, cylindrical strip.
⏱️ 3 min
- 6
Cut the dough strip into small, uniform pieces.
⏱️ 2 min
- 7
Take each small piece and flatten it using a rolling pin.
⏱️ 5 min
- 8
Lightly dust the flattened dough pieces with flour.
⏱️ 1 min
- 9
Stack several flattened, floured pieces of dough on top of each other.
⏱️ 1 min
- 10
Using a knife, cut the stacked dough into thin, even noodles.
⏱️ 5 min
- 11
Gently separate the freshly cut noodles and set them aside.
⏱️ 2 min
- 12
Heat the cooking oil in a pan over medium-high heat.
⏱️ 2 min
- 13
Add the minced pork to the hot oil and stir-fry until the pork is cooked through and lightly browned.
⏱️ 5 min
- 14
Add the minced ginger and minced garlic to the pan. Stir-fry until fragrant, about 1 minute.
⏱️ 1 min
- 15
Add the doubanjiang (broad bean paste) and continue to stir-fry until red oil begins to separate from the paste, about 2-3 minutes.
⏱️ 3 min
- 16
Add the diced tomatoes to the pan. Stir-fry until the tomatoes soften and release their juices, creating a saucy consistency, about 5-7 minutes.
⏱️ 7 min
- 17
Season the sauce with soy sauce, salt, sugar, and white pepper. Stir well to combine all ingredients.
⏱️ 1 min
- 18
Pour in approximately 100-150 ml of water.
⏱️ 1 min
- 19
Bring the sauce to a boil, then reduce the heat to a simmer.
⏱️ 3 min
- 20
Add the cornstarch water (slurry) to the simmering sauce.
⏱️ 1 min
- 21
Stir continuously until the sauce thickens to your desired consistency.
⏱️ 2 min
- 22
Bring a pot of water to a rolling boil.
⏱️ 5 min
- 23
Add the prepared noodles to the boiling water. Cook the noodles until they float to the surface and are tender, typically 2-4 minutes depending on thickness.
⏱️ 4 min
- 24
Drain the cooked noodles thoroughly.
⏱️ 1 min
- 25
Place the drained noodles into serving bowls.
⏱️ 1 min
- 26
Spoon a generous amount of the hot tomato and meat sauce over the noodles.
⏱️ 1 min
- 27
Garnish with shredded cucumber and chopped green onion.
⏱️ 1 min
- 28
Serve immediately and enjoy.
⏱️ 1 min
Kitchen Tools
Noodles with Tomato & Meat Sauce
For the Noodles
- 300 g flour
- 140 ml water
- 1 g salt
For the Sauce
- 50 g pork, minced
- 1 tablespoon cooking oil
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 tablespoon doubanjiang, broad bean paste
- 2 tomatoes, diced
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 100 ml water, to 150 ml
- 2 tablespoons cornstarch water, cornstarch slurry
For Garnish
- 1 cucumber, shredded
- 1 green onion, chopped
Instructions
- 1
In a large bowl, combine the flour and salt for the noodles.
⏱️ 2 min - 2
Gradually add the water to the flour mixture while stirring with chopsticks until a rough dough forms.
⏱️ 3 min - 3
Knead the dough by hand until it becomes smooth, about 5-7 minutes.
⏱️ 7 min - 4
Cover the dough with a lid or plastic wrap and let it rest for 30 minutes.
- 5
On a lightly floured surface, roll the rested dough into a long, cylindrical strip.
⏱️ 3 min - 6
Cut the dough strip into small, uniform pieces.
⏱️ 2 min - 7
Take each small piece and flatten it using a rolling pin.
⏱️ 5 min - 8
Lightly dust the flattened dough pieces with flour.
⏱️ 1 min - 9
Stack several flattened, floured pieces of dough on top of each other.
⏱️ 1 min - 10
Using a knife, cut the stacked dough into thin, even noodles.
⏱️ 5 min - 11
Gently separate the freshly cut noodles and set them aside.
⏱️ 2 min - 12
Heat the cooking oil in a pan over medium-high heat.
⏱️ 2 min - 13
Add the minced pork to the hot oil and stir-fry until the pork is cooked through and lightly browned.
⏱️ 5 min - 14
Add the minced ginger and minced garlic to the pan. Stir-fry until fragrant, about 1 minute.
⏱️ 1 min - 15
Add the doubanjiang (broad bean paste) and continue to stir-fry until red oil begins to separate from the paste, about 2-3 minutes.
⏱️ 3 min - 16
Add the diced tomatoes to the pan. Stir-fry until the tomatoes soften and release their juices, creating a saucy consistency, about 5-7 minutes.
⏱️ 7 min - 17
Season the sauce with soy sauce, salt, sugar, and white pepper. Stir well to combine all ingredients.
⏱️ 1 min - 18
Pour in approximately 100-150 ml of water.
⏱️ 1 min - 19
Bring the sauce to a boil, then reduce the heat to a simmer.
⏱️ 3 min - 20
Add the cornstarch water (slurry) to the simmering sauce.
⏱️ 1 min - 21
Stir continuously until the sauce thickens to your desired consistency.
⏱️ 2 min - 22
Bring a pot of water to a rolling boil.
⏱️ 5 min - 23
Add the prepared noodles to the boiling water. Cook the noodles until they float to the surface and are tender, typically 2-4 minutes depending on thickness.
⏱️ 4 min - 24
Drain the cooked noodles thoroughly.
⏱️ 1 min - 25
Place the drained noodles into serving bowls.
⏱️ 1 min - 26
Spoon a generous amount of the hot tomato and meat sauce over the noodles.
⏱️ 1 min - 27
Garnish with shredded cucumber and chopped green onion.
⏱️ 1 min - 28
Serve immediately and enjoy.
⏱️ 1 min