Xinjiang Tomato Beef Chopped Noodles
Hearty Xinjiang-style chopped noodles featuring wide ribbon noodles coated in a rich, savory tomato, beef, and green pea sauce garnished with fresh coriander.
Rooted in the vibrant culinary traditions of Northwest China, Xinjiang chopped noodles marry hand-pulled or wide sheet noodles with a robust, comforting tomato and beef ragu. The combination of sweet tomatoes, savory minced beef, and fragrant aromatics creates a deeply satisfying dish that is both hearty and full of flavor.
Ingredients
- 300 g wide noodle sheets
- 200 g minced beef
- 2 diced tomatoes
- 1 diced onion
- 50 g green peas
- 1 tbsp tomato paste
- 1 tbsp beef tallow
- 1/2 cup fresh coriander
- to taste salt
- 1 bowl water
- as needed cooking oil
Instructions
- 1Heat oil and stir-fry beef
Pour cooking oil into a wok on the stove, then add minced beef and stir-fry until the meat changes color.
Tip: Ensure the oil is adequately heated before adding the beef to achieve an even sear. - 2Add diced onions
Add diced onions into the wok with the beef and stir-fry to release the aroma.
Tip: Stir continuously so the onions soften and blend well with the beef. - 3Add tomatoes and paste
Add diced tomatoes, tomato paste, and salt into the wok with the beef and onions.
Tip: Adding tomato paste deepens both the color and the rich umami flavor of the sauce. - 4Stir the tomato mixture
Stir the tomato and beef mixture in the wok until the tomatoes break down and release their juices.
Tip: Cook over medium heat to help the tomatoes break down smoothly into a sauce base. - 5Incorporate green peas
Add green peas into the wok and stir-fry them together with the tomato sauce.
Tip: Stir gently to coat the green peas evenly in the rich tomato sauce. - 6Simmer with water
Pour a bowl of water into the wok, and simmer over low heat until the sauce has thickened.
Tip: Simmer steadily on low heat to allow the sauce to reduce and concentrate its flavors.
