Trending Noodles with Tomato & Meat Sauce
Trending Noodles with Tomato & Meat Sauce
Ingredients
- 250 g ground pork, or beef
- 3 tomatoes, medium
- 3 cloves garlic
- 1 inch ginger
- 2 spring onions, scallions
- 200 g fresh noodles, or dried noodles
- 1 tablespoon cooking oil
For the Meat Marinade
- 1 tablespoon light soy sauce
- 1 teaspoon cornstarch
- 2 tablespoons water
For the Sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon white pepper
- 1 cup water, or chicken stock
For the Cornstarch Slurry
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
- 1
In a medium bowl, add the ground pork. Add 1 tablespoon light soy sauce, 1 teaspoon cornstarch, and 2 tablespoons water. Mix thoroughly with your hands or a spoon until well combined. Set aside to marinate while preparing other ingredients.
⏱️ 5 min
- 2
Wash and dice the 3 medium tomatoes into small, bite-sized pieces. Peel and finely chop the 3 cloves of garlic. Peel and finely mince the 1-inch piece of ginger. Wash the 2 spring onions, separate the white parts from the green parts, and finely chop both parts.
⏱️ 10 min
- 3
Heat 1 tablespoon of cooking oil in a wok or a large frying pan over medium-high heat until shimmering. Add the chopped garlic and minced ginger to the hot oil. Sauté for about 30 seconds until fragrant, being careful not to burn them.
⏱️ 2 min
- 4
Add the marinated ground pork to the wok. Break up the meat with a spatula and stir-fry until it is browned and cooked through, approximately 5-7 minutes.
⏱️ 7 min
- 5
Add the diced tomatoes to the wok with the cooked pork. Stir well and cook for 3-5 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices, creating a pulpy base for the sauce.
⏱️ 5 min
- 6
Season the sauce by adding 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Stir all the ingredients together to ensure they are evenly distributed.
⏱️ 1 min
- 7
Pour in 1 cup of water (or chicken stock) into the wok. Bring the sauce to a gentle simmer. Reduce the heat to medium-low and let the sauce simmer for 5-7 minutes. This allows the flavors to meld and deepen, and the tomatoes to further break down.
⏱️ 7 min
- 8
While the sauce is simmering, prepare the cornstarch slurry by mixing 1 teaspoon of cornstarch with 2 tablespoons of water in a small bowl until smooth. Pour the cornstarch slurry into the simmering sauce while stirring continuously. Cook for an additional 1-2 minutes, or until the sauce has thickened to your desired consistency. Stir in the white parts of the chopped spring onions into the sauce.
⏱️ 3 min
- 9
In a separate large pot, bring a generous amount of water to a rolling boil. Add the 200g fresh noodles (or dried noodles) to the boiling water. Cook according to the package instructions until they are al dente (typically 2-4 minutes for fresh noodles, longer for dried). Once cooked, drain the noodles thoroughly using a colander.
⏱️ 5 min
- 10
Divide the cooked and drained noodles evenly into serving bowls. Spoon a generous amount of the hot tomato and meat sauce over the noodles in each bowl. Garnish generously with the green parts of the chopped spring onions. Serve the noodles immediately while hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Trending Noodles with Tomato & Meat Sauce
- 250 g ground pork, or beef
- 3 tomatoes, medium
- 3 cloves garlic
- 1 inch ginger
- 2 spring onions, scallions
- 200 g fresh noodles, or dried noodles
- 1 tablespoon cooking oil
For the Meat Marinade
- 1 tablespoon light soy sauce
- 1 teaspoon cornstarch
- 2 tablespoons water
For the Sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon white pepper
- 1 cup water, or chicken stock
For the Cornstarch Slurry
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
- 1
In a medium bowl, add the ground pork. Add 1 tablespoon light soy sauce, 1 teaspoon cornstarch, and 2 tablespoons water. Mix thoroughly with your hands or a spoon until well combined. Set aside to marinate while preparing other ingredients.
⏱️ 5 min - 2
Wash and dice the 3 medium tomatoes into small, bite-sized pieces. Peel and finely chop the 3 cloves of garlic. Peel and finely mince the 1-inch piece of ginger. Wash the 2 spring onions, separate the white parts from the green parts, and finely chop both parts.
⏱️ 10 min - 3
Heat 1 tablespoon of cooking oil in a wok or a large frying pan over medium-high heat until shimmering. Add the chopped garlic and minced ginger to the hot oil. Sauté for about 30 seconds until fragrant, being careful not to burn them.
⏱️ 2 min - 4
Add the marinated ground pork to the wok. Break up the meat with a spatula and stir-fry until it is browned and cooked through, approximately 5-7 minutes.
⏱️ 7 min - 5
Add the diced tomatoes to the wok with the cooked pork. Stir well and cook for 3-5 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices, creating a pulpy base for the sauce.
⏱️ 5 min - 6
Season the sauce by adding 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Stir all the ingredients together to ensure they are evenly distributed.
⏱️ 1 min - 7
Pour in 1 cup of water (or chicken stock) into the wok. Bring the sauce to a gentle simmer. Reduce the heat to medium-low and let the sauce simmer for 5-7 minutes. This allows the flavors to meld and deepen, and the tomatoes to further break down.
⏱️ 7 min - 8
While the sauce is simmering, prepare the cornstarch slurry by mixing 1 teaspoon of cornstarch with 2 tablespoons of water in a small bowl until smooth. Pour the cornstarch slurry into the simmering sauce while stirring continuously. Cook for an additional 1-2 minutes, or until the sauce has thickened to your desired consistency. Stir in the white parts of the chopped spring onions into the sauce.
⏱️ 3 min - 9
In a separate large pot, bring a generous amount of water to a rolling boil. Add the 200g fresh noodles (or dried noodles) to the boiling water. Cook according to the package instructions until they are al dente (typically 2-4 minutes for fresh noodles, longer for dried). Once cooked, drain the noodles thoroughly using a colander.
⏱️ 5 min - 10
Divide the cooked and drained noodles evenly into serving bowls. Spoon a generous amount of the hot tomato and meat sauce over the noodles in each bowl. Garnish generously with the green parts of the chopped spring onions. Serve the noodles immediately while hot.
⏱️ 2 min