Homemade Tomato and Minced Pork Hand Rolled Noodles Recipe
(A breakfast guide designed for the American kitchen)
1. Ingredients preparation (2-3 servings):
(1) Dough ingredients:
All-purpose flour 2 cups (250 grams)
Salt ½ teaspoon (2 grams)
Cooking soda ¼ teaspoon (1 gram, to enhance gluten elasticity)
Cold water ½ cup + 1 tablespoon (120 ml)
(2) Soup base ingredients:
Ground pork ½ lb (225 g, can substitute beef)
Ripe tomatoes 2 (diced)
Vegetable oil 1 tablespoon
2 cloves of garlic (minced)
1 green onion (chopped)
Light soy sauce 1 tablespoon
Oyster sauce 1 teaspoon
Chinese thirteen spice seasoning ½ teaspoon (or equal amount of black pepper + anise powder + fennel seed mix)
Salt ½ tsp (adjust to taste)
MSG ¼ tsp (optional, for freshness)
Fresh spinach 1 cup (for blanching)
2.Making Steps:
(1) Make the dough:
Combine flour, salt and cooking soda in a large bowl. Add water one at a time and mix until floury, then knead by hand for 5-7 minutes until a smooth, stiff dough (similar to the texture of stiff play dough) is formed. Seal with plastic wrap and let rise for 30 minutes, kneading 2-3 times during this time to allow the gluten to fully form.
(2) Rolling technique:
Dust a work surface with a thin layer of flour and roll out the dough into a 2mm thick sheet (thinner than a tortilla and thicker than a wonton skin).
Fold the sheet like an accordion and cut into 2.5 cm wide noodles (feel free to adjust the width).
Sprinkle with flour to prevent sticking and gently shake the noodles.
(3) Cook the soup base:
Heat the cold oil in a wok over medium heat and sauté the minced pork, garlic and scallions until browned.
Add soy sauce, oyster sauce and spices and stir-fry, add diced tomatoes and stir-fry to release juice.
Add 4 cups of water and bring to a boil, then reduce heat, season to taste and keep at a light boil.
(4) Cooking Noodle Process:
Boil 6 cups of salted water in a separate pot, add noodles and gently fluff with chopsticks.
Cook for 3-4 minutes until the noodles float and there is no white core in the center, add spinach in the last 20 seconds.
Immediately remove from the pot and run under cool water to prevent sticking (optional step).
(5) Serve:
Serve the noodles in bowls and top with the piping hot minced pork and tomato soup. Drizzle with sesame oil or sprinkle with cilantro as desired.
3. Cooking Tips:
. Baking Soda can be used as an alternative to traditional lye to give the noodles their elasticity.
. The dough loosening process allows the gluten to relax naturally, which makes it easier to roll out the noodles.
. Fresh tomatoes are naturally sweet and sour, no need to add extra sugar.
. Leftover noodles can be sprinkled with cornstarch and frozen to cook on the go.
4. Classic Pairing Suggestion:
Serve with a bowl of Silken Steamed Milk Pudding for a perfect reminder of “childhood happiness”!
5. Tip:
.Don’t have a rolling pin? A washed wine bottle is a good substitute!
.Double the noodles at once and freeze for weekday breakfasts!
