The Tomato & Beef Pan-fried Noodles My Dad's Made 100,000 Times

Ingredients

• 340 g (12 oz)fresh chow mein noodles
• 283 g (10 oz)beef
• 283 g (10 oz)tomato
• 57 g (2 oz)red onion
• 3 slicesginger
• 90 ml (6 tbsp)corn oil
• ½ tspbicarbonate of soda
• 1 tbspoyster sauce
• ¼ tspwhite pepper
• 1 tbspcornflour
• 30 ml (2 tbsp)water
• 1 tspcorn oil
• 2 tbspketchup
• 710 ml (3 cups)water
• 2 tbspsugar
• 1 tspsalt
• 1 tbspoyster sauce
• 2 tbspcornflour
• 60 ml (4 tbsp)water

Instructions

1. 1

   Slice the beef

   Cut the beef into thin slices across the grain so the pieces are more tender to eat.

2. 2

   Cut the tomatoes

   Halve the tomatoes, remove and discard the stems and hard sections, then cut the halves into wedges and large chunks. Angle the cuts to help the pieces hold their shape during stir-frying.

3. 3

   Steam the noodles

   Steam the fresh, uncooked chow mein noodles first. Set up either a steamer pot or a wok fitted with a steaming rack.

4. 4

   Pan-fry the noodles

   If you used the wok to steam the noodles, carefully wipe it dry before pan-frying them.

5. 5

   Cook the beef

   Quickly clean the wok before using it to cook the sauce.

6. 6

   Stir-fry the dish

   Use the oil remaining in the wok after removing the beef to stir-fry and cook the rest of the dish.

What are tomato and beef pan-fried noodles?

This is a Chinese-style noodle dish that brings together chow mein, beef and tomato, with oyster sauce and ketchup in the ingredient list for a savoury, tangy-sweet finish. Its appeal is the contrast between substantial noodles, tender meat and juicy tomato.

The method starts by steaming fresh noodles before pan-frying them, rather than treating them like dried noodles. That two-stage approach helps prepare them for the wok, while cutting the beef across the grain is intended to keep each bite tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 29g protein, 73g carbs, 22g fat.

The noodles and sugar provide most of the carbohydrates, while the corn oil contributes much of the fat. Beef supplies most of the protein, with additional fat depending on the cut used. Serve with a generous portion of non-starchy vegetables to add freshness and balance the plate.

Choosing the noodles

Fresh chow mein noodles: The recipe specifies raw, fresh noodles and calls for steaming them before pan-frying. Dried noodles may behave differently, so follow their packet directions if substituting.

Slicing the beef

Across the grain: Look for the direction of the visible muscle fibres and slice across them into thin pieces. This shortens the fibres, making the beef easier to bite through.

The ingredient list also includes bicarbonate of soda, oyster sauce, white pepper, cornflour and water. The supplied method does not specify how to combine or apply these ingredients, so use the original publisher’s full method for those details.

Keeping tomato pieces intact

Large chunks: Cutting the tomato into sizeable pieces and angling the cuts is intended to help it keep its shape in the wok. Remove the tough stem area before chopping.

Tomatoes soften as they cook, so handle them gently when combining them with the other ingredients. The method provided does not give a cooking time or a precise doneness cue.

Working with the wok

Wok setup: Steam the noodles in a steamer pot or in a wok with a steaming rack. If you use the wok for both stages, wipe it dry carefully before pan-frying the noodles.

Residual oil: The method says to use the oil left in the wok after removing the beef to cook the rest of the dish. The supplied instructions do not give heat levels, timings or the sequence for adding the sauce ingredients.

Serving the noodles

Serve the noodles as the main part of the meal, with the beef and tomato distributed through the portions. A simple side of steamed greens or lightly dressed vegetables would add freshness alongside the savoury sauce.

Recipe notes & tips

• Slice the beef thinly and across the grain.
• Remove the tomato stems and hard centres before cutting the fruit into chunks.
• Steam the fresh noodles before pan-frying them, as directed.
• Wipe the wok dry carefully if it was used for steaming.
• Keep the tomato pieces large so they are less likely to break apart.
• Use the oil left from cooking the beef as the method directs.

Variations

• Add greens: Stir in sliced spring greens or pak choi for a vegetable addition.
• Change the beef: Use thinly sliced chicken in place of beef.
• Add chilli: Include fresh chilli for a spicier version.
• Boost the aromatics: Add sliced spring onion alongside the red onion.
• Use dried noodles: Cook them according to their packet instructions before pan-frying.

Common mistakes to avoid

• Slicing with the grain: Cut across the visible fibres for more tender bites.
• Cutting the tomato too small: Use large chunks to help them hold their shape.
• Skipping the steaming stage: The method calls for steaming fresh noodles before pan-frying.
• Using a damp wok: Wipe it dry carefully after steaming before pan-frying the noodles.
• Discarding the beef’s wok oil: The method uses the residual oil to cook the rest of the dish.

How to store

Cool leftovers promptly, place them in an airtight container and refrigerate for up to 3 days. Reheat thoroughly in a wok or frying pan, adding a small splash of water if the noodles seem dry.

Frequently asked questions