Hand-Pulled Noodles with Tomato Meat Sauce
番茄肉酱拌面🍜 · pan chinese cuisine
This is a popular home-style dish where fresh hand-pulled noodles are stretched directly into boiling water and served with a thick, glossy tomato and pork sauce. The author notes kids often ask for seconds, and that making the noodles at home is clean, satisfying, and wonderfully chewy.
Carl BrennanDivorced dad of two, learning to cook for real at 47. Kids rate everything out of 10 and honestly it's great feedback. Current specialty: taco night, all versions.Key failure points
- If Dough shrinks back and tears while being pulled into noodles: Rest the portioned dough up to 1-2 hours under wrap until it stretches without springing back; if it resists, rest 10 more minutes before continuing
- If Sauce stays thin and watery after the starch slurry is added: Keep simmering and stirring 30-60 more seconds; if still thin, stir in a little extra starch slurry and bring back to a boil
Nutrition & allergens
Contains:PeanutsSoyWheat
Per serving (2 servings)
- Energy (kcal)
- 683.2(Main ingredients only; seasoning not counted)
- Protein (g)
- 28.2(Main ingredients only; seasoning not counted)
- Fat (g)
- Unknown
- Carbs (g)
- 114.5(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 1564.8(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
17.64 oz
8.47 oz
salt盐
0.11 oz
tomato番茄
4.0 piece — peeled and cut into chunks
8.47 oz
scallion葱花
4.0 stalk — separate white and green parts; mince the white, thinly slice the green for garnish
4.0 slice
0.25 cup
0.13 cup
0.13 cup
0.07 oz
white pepper白胡椒
0.07 oz
salt盐
to taste
7.05 oz
Potato starch土豆淀粉
0.71 oz — mixed with the 100 g water to make a slurry
peanut oil花生油
as needed
Techniques you'll use
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Starch thickening (gou qian) ↗
Thicken sauce so it clings to every piece.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
- 1
Step 1
Prepare 250 g flour, 1.5 g salt, and 120 g water.
✅ Done when: All three components are measured out and ready to mix.
- 2
Step 2
Stir the mixture into shaggy flecks of dough, then knead into a smooth dough.
✅ Done when: The dough comes together as a smooth, uniform ball with no dry bits.
- 3
Step 3
Divide the dough into six equal portions and roll each into a long strip.
✅ Done when: You have six evenly sized strips of dough.
- 4
Step 4
Brush a plate with oil, coil the dough strips around the plate in a spiral, and brush the surface with more oil.
✅ Done when: The dough coils are fully coated in oil on top and bottom.
- 5
Step 590 min
Cover with plastic wrap and let the dough rest for 1 to 2 hours.
✅ Done when: The dough has rested at least 1 hour and feels relaxed and pliable.
- 6
Step 6
Bring a pot of water to a boil. Pull and stretch each dough strip into a noodle as you lower it into the water (make them thinner or thicker to your liking). Once the noodles float, scoop them out into a bowl and set aside.
✅ Done when: The noodles float to the surface of the boiling water.
Heat oil in a pan, add the ground pork, and stir-fry until fragrant and no longer pink. Add the minced ginger and the white parts of the scallions and stir-fry until aromatic.
✅ Done when: The pork has changed color from pink to brown and the aromatics smell fragrant.
If Dough shrinks back and tears while being pulled into noodles:
Rest the portioned dough up to 1-2 hours under wrap until it stretches without springing back; if it resists, rest 10 more minutes before continuing
Add the peeled, chopped tomatoes and stir-fry until they soften and release their juices.
✅ Done when: The tomatoes have broken down into a soft, saucy mass with visible juices.
Season with 2 large spoonfuls of ketchup, 1 spoonful each of light soy sauce and oyster sauce, plus a little sugar, salt, and white pepper. Stir-fry to combine evenly.
✅ Done when: The seasonings are fully incorporated and the sauce is evenly colored.
Pour in a slurry of 100 g water mixed with 10 g starch and simmer until the sauce thickens.
✅ Done when: The sauce coats the back of a spoon and has visibly thickened.
- 11
Step 11
Finish with chopped scallion greens, add the cooked noodles into the meat sauce, and toss until evenly coated.
✅ Done when: Every noodle is evenly coated with the tomato meat sauce.
If Sauce stays thin and watery after the starch slurry is added:
Keep simmering and stirring 30-60 more seconds; if still thin, stir in a little extra starch slurry and bring back to a boil